Thursday, May 31, 2012

Almond Macaroons

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
Calories: 33
Total Fat: 0.3g
Cholesterol: 0mg
Sodium: 5mg
Total Carbohydrate: 6.5g
Dietary Fiber: 0.4g
Protein: 1g

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