Try this Chewy Almond Macaroons recipe, or contribute your own.
Suggest a better descriptionIn a food processor grind fine the whole almonds with the sugar, the almond extract, and the salt. In a bowl beat the whites until they are foamy (just before they hold soft peaks) and fold in the almond mixture gently but thoroughly. Line a large baking sheet with parchment paper and butter the parchment. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip, pipe 1-inch mounds onto the parchment, 2 inches apart, and sprinkle them with the sliced almonds. Bake the macaroons in the middle of a preheated 300°F. oven for 15 to 20 minutes, or until they are golden around the edges, and let them cool on the parchment. Peel the macaroons from the parchment and store them in an airtight container. Makes about 40 macaroons. Gourmet July 1990
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Serving Size: 1 Serving (812g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1546 | ||
Calories from Fat: 13 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1318.1mg | 45 % | |
Potassium 1318.6mg | 35 % | |
Total Carbohydrate 306.8g | 90 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 306.4g | ||
Protein 86.5g | 124 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1546
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