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.

                                                                                 

Enjoy!

Each Serving Provides

Calories: 33

Total Fat: 0.3g

Cholesterol: 0mg

Sodium: 5mg

Total Carbohydrate: 6.5g

Dietary Fiber: 0.4g

Protein: 1g