Sugar-free “Almond Macaroons “

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Almonds are an excellent source of Vitamin E and powerful antioxidant, making these macaroons, a nutritious snack for your family.

Xylitolis made from 100% Birch tree extract and is a healthy sweet alternative.

Having some egg whites in the fridge gave me the perfect opportunity to whip up some almond macaroons to nibble on.

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Ingredients makes 18 macaroons

3 egg whites stiffly beaten

2 Tsp Xylitol

150 -175g ground almond

18 blanched almonds

Beat egg whites and add Xylitol

Continue beating until stiff.

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Fold ground almond into the stiffly beaten egg whites

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Put spoonful onto lined baking tray and top each macaroon with a blanched almond.

Bake @ 150 degrees for 20 min. Lower temperature to 100 degrees and dry out for 30 min .

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Freezing these macaroons makes them crunchy and scrumptious. My husband  “the cookie monster” said that they hit the cookie graving bull’s eye. 🙂

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Tip: To blanch almonds, place a handful in a bowl of boiling water. Let them stand. When water is cool the skins will peel off easily.

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