![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
I tried making some last night. Here's the recipe I concocted:
Preheat your oven to 275F.
3 large egg whites (I used the equivalent of egg-whites-in-a-carton)
24 packets of Splenda (the equivalent of 1 cup of sugar)
1 1/2 cups blanched finely ground almonds (I used Trader Joe's almond meal)
1 tsp almond extract (I had to substitute Almond Sugar-Free Torani Syrup)
Whip egg whites to soft peaks. Fold in Splenda, almonds, and the extract.
Line a baking pan with foil, and spray the foil with nonstick coating.
To form the macaroons, using two teaspoons, take a heaping teaspoon of batter in one and scoop it off onto the baking sheet using the other teaspoon.
Bake for 20-30 minutes until slightly browned. Let cool on the baking sheet for 5 to 10 minutes before removing the cookies. Store in an airtight container.
Anyhow, these cookies came out a little dry at first, but after sitting in a zipped plastic bag in the refrigerator for a couple of hours they got the right texture. I also think they'd have come out better using fresh egg whites.
Preheat your oven to 275F.
3 large egg whites (I used the equivalent of egg-whites-in-a-carton)
24 packets of Splenda (the equivalent of 1 cup of sugar)
1 1/2 cups blanched finely ground almonds (I used Trader Joe's almond meal)
1 tsp almond extract (I had to substitute Almond Sugar-Free Torani Syrup)
Whip egg whites to soft peaks. Fold in Splenda, almonds, and the extract.
Line a baking pan with foil, and spray the foil with nonstick coating.
To form the macaroons, using two teaspoons, take a heaping teaspoon of batter in one and scoop it off onto the baking sheet using the other teaspoon.
Bake for 20-30 minutes until slightly browned. Let cool on the baking sheet for 5 to 10 minutes before removing the cookies. Store in an airtight container.
Anyhow, these cookies came out a little dry at first, but after sitting in a zipped plastic bag in the refrigerator for a couple of hours they got the right texture. I also think they'd have come out better using fresh egg whites.
no subject
Date: 2007-09-27 06:45 am (UTC)Some time in my copious spare time, I should play with it.
Do you think it would change the texture if I did the Splenda/sugar mix? I know you would have problems, but I'm just trying to cut back on the calories, not completely cut them out.
no subject
Date: 2007-09-27 04:24 pm (UTC)Yes -- for the better.
no subject
Date: 2007-09-27 11:16 am (UTC)Only you, Lynn. Only you. ;)
no subject
Date: 2007-09-27 11:02 pm (UTC)