* Exported from MasterCook Buster *

Macaroons (Low Fat Cooking)

Recipe By : Joan Drake, LA Times, Apr 2, 1997
Serving Size : 40 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 oz Tube almond paste
2/3 c Sugar
2 Egg whites -- lightly beaten
1 tb Flour

Using sharp knife, cut almond paste into thin slices. Sprinkle with
small amount of sugar, then chop to consistency of coarse meal.

Beat almond paste and remaining sugar in bowl of electric mixer; add
egg whites and beat until smooth. Sprinkle flour over batter and
continue beating to combine.

Spoon mixture into pastry bag fitted with star tip. Pipe 1" circles
on baking sheets lined with greased and floured aluminum foil,
leaving 2" between cookies.

Bake at 325?F until lightly browned, about 15 minutes. Remove from
oven and transfer foil with macaroons to wire rack. Cool completely
before removing cookies from foil.

Yield: 40 Macaroons

Per macaroon: 30 Calories, 1 g Fat (25% CFF), 6 g Carbs, 1 g Protein,
0.3 g Fiber, 0 mg Cholesterol, 3 mg Sodium

Variation:

Replace almond paste with shredded coconut and almond extract.

Notes:

When making macaroons, the dense almond paste needs to be chopped so
the batter will be smooth. If prepared well, it bakes into light,
crisp disks with chewy centers.

Macaroons should be baked on pans lined with either parchment paper
or lightly greased and floured aluminum foil.

The surface of a properly baked macaroon is light brown with fine
cracks.

Carefully pull away the foil with the help of a small metal spatula.
If the macaroons were baked on parchment paper, place a moist cloth
underneath for a few minutes to make them easier to remove.

Posted by: <phannema@wizard.ucr.edu>


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