Almond Macaroons - Low Calorie
Lightened almond macaroons with wheat germ replacing almond paste, baked at ultra-low temperature. Only 30 calories per cookie with crisp, airy texture.
YIELD
4 servingsPREP
10 minCOOK
60 minREADY
70 minThese healthier macaroons skip the almond paste in favor of wheat germ, cutting fat while adding fiber and nutty flavor.
The unusual technique starts in a hot oven that immediately drops to 200 degrees, then cookies stay inside as it cools completely.
This extended gentle heat creates ultra-crisp, melt-in-your-mouth cookies that are sturdy enough to store in airtight containers for days.
Kitchen Tips
- Real sugar is essential here as artificial sweeteners don’t provide the structure these cookies need
- Reduce oven temperature immediately after putting cookies in to prevent burning
- Leave cookies in the turned-off oven to cool for the crispest texture
- Store in airtight containers to maintain their delicate crunch
Ingredients
Directions
- artificial sweeteners do not work in this recipe.
Preheat oven to 325℉ (160℃).
In a deep bowl, beat egg whites on low speed of an electric mixer until frothy.
Beat on high speed until stiff.
Gradually beat in sugar and then almond extract.
Fold in wheat germ.
Drop mixture by ½ teaspoonsful onto a cookie sheet that had been sprayed with a nonstick cooking spray and dusted lightly with flour.
Put the cookies in the oven and immediately reduce the temperature to 200 F.
Bake 1 hour.
Turn off heat, and leave cookies in oven to cool.
Makes 10 servings, 5 cookies each.
30 calories each cookie.
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