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.
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.
Fold ground almond into the stiffly beaten egg whites
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 .
Freezing these macaroons makes them crunchy and scrumptious. My husband “the cookie monster” said that they hit the cookie graving bull’s eye. 🙂
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.