Recipe courtesy of Beth Setrakian
Recipe courtesy of Beth Setrakian
Watch how to make this recipe.
Macaroons
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- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: About 2 Dozen Macaroons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 93
- Total Fat
- 5 g
- Saturated Fat
- 0 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 6 mg
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: About 2 Dozen Macaroons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 93
- Total Fat
- 5 g
- Saturated Fat
- 0 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 6 mg
Ingredients
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Directions
- Preheat oven to 325 degrees. Combine almonds, sugar and almond extract. Add egg whites until all ingredients are thoroughly mixed. Line a cookie sheet with parchment paper. Put the batter into a pastry bag and squeeze out small thick drops about the size of a halfdollar, 2 inches apart. Bake 25 to 30 minutes. Cool.
