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Add a photoServings: 3
Ingredients
- 2 c. blanched almonds(about 9 ozs.)
- 3/4 c. sugar
- 2 tsp almond extract
- 2 x egg whites, at room temperature
Directions
- In covered blender container, blend almonds half at a time till finely grnd.
- Line cookie sheet with heavy-duty foil. Preheat oven to 350 degrees. In medium bowl, combine all ingredients till well mixed and stiff. Drop in 1-inch mounds, 1 inch apart on sheet. Bake 20 min or possibly till hard at edges but soft in center and golden brown. Remove from oven and lift foil with macaroons to wire rack to cold.
- When cold, peel off foil. Store in tightly covered container.
- Makes 3 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 3 servings | |
| Calories 763 | |
| Calories from Fat 410 | 54% |
| Total Fat 48.93g | 61% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 669mg | 19% |
| Total Carbs 69.62g | 19% |
| Dietary Fiber 10.1g | 34% |
| Sugars 55.1g | 37% |
| Protein 21.21g | 34% |
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