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Glycemic Index Forum / Sugar Busters Forum > Main > Recipes > Breads & Desserts
Almond macaroons are an Italian standard. They are also a portion of an English Trifle. The original used sugar, this has been modified to use Splenda, not tested.

1 cup whole almonds (preferably blanched), plus 16 whole raw almonds
2/3 cup splenda
1 large egg white
1/4 teaspoon almond extract
Pinch salt

Preheat oven to 350 degrees F and lightly butter a baking sheet.
In a food processor pulse 1 cup almonds with splenda until ground fine. Add egg white, almond extract, and a pinch salt and pulse until combined. Roll mixture into 16 balls, about 1- inch in diameter, and arrange about 2 inches apart on baking sheet. Slightly flatten balls, and gently press 1 almond into each cookie.

Bake macaroons in middle of oven 10 minutes, or until pale golden. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature.
These are good! I've just started SB and have been craving sweet and these have just enough to take the edge off! I had to vary things due to what was available in my pantry. I used Equal instead of Splenda and I didn't have raw almonds. I had a giant container of dry roasted/salted almonds so I omitted the salt from the recipe.

Thank you thank you!

Dave, I saw this exact recipe in a magazine this week and made them. They were really good. My boys gobbled them up. The only difference in the recipe I saw is that it called for a dollop of all-fruit on top instead of a whole almond. It also called for sugar, but the Splenda was wonderful in it.

smile.gif Pam

If you look at the original post , you will see "untested" in the text. I hate to admit it, but to this day, I've never made these with Splenda, as in the recipe.

I think I converted a favorite redipe with sugar to one that is sugar free to make this recipe. Seemed like a good idea then, and still is. I just haven't tried this version.

Macaroons are really one of the better cookies, as they are really a small, flavored meringue served as a cookie. If the flavors are sugar free, as with Splenda, they become totally legal. Legal fruit topping addes some caloreis but they are still legal.

The sugar free toping will make them a fruit carrier, the almond will be virtually carb free.

Glad they were a hit.

I'm new to this message board and am excited about the various recipes. The recipe for the almond macaroons sound really good, and I look forward to trying it out!
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