| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | About 2 Dozen Macaroons |
Ingredients
- 1/2 pound finely ground almonds
- 1/2 pound sugar
- 1/2 teaspoon pure almond extract
- 3 unbeaten egg whites
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
It is a great recipe
You are supposed to fill them and then glaze … the basic recipe is a very mild flavor all by itself!
Followed the recipe easily but they were much too loose to hold any shape. Tasted good but more like an old fashioned almond cookie you might get at a Chinese restaurant in the 1950’s.
Are the supposed to taste so, umm….plain and bland? I ended up throwing them all out after trying one. Yuck.