In honor of National Macaroon Day, I wanted to share with you my Lean & Luscious version!
Wheat germ replaces the ground nuts in these crispy macaroons. It reduces the fat and calories, adds more nutrition, and still gives a delicious, nutty flavor.
Makes 10 servings (5 cookies each serving)
1 egg white
¼ cup sugar
1 teaspoon almond extract
¼ cup wheat germ
Gather your ingredients & preheat the oven to 325 degrees F.
Then, Spray a baking sheet with nonstick cooking spray. Dust it lightly with flour.
In a deep bowl, beat 1 egg's worth of egg white with an electric mixer on low speed until frothy.
Then, beat on high speed until stiff, and gradually beat in ¼ cup sugar and then 1 teaspoon of almond extract.
Fold in ¼ cup wheat germ.
Drop mixture by ½ teaspoonfuls onto prepared baking sheet.
Put the cookies in the oven and immediately reduce the temperature to 200 degrees F.
Bake 1 hour.
Turn off heat and leave cookies in oven to cool. Do not open oven door until cookies are cool.
Each Serving Provides
Total Fat: 0.3g
Total Carbohydrate: 6.5g
Dietary Fiber: 0.4g