White Chocolate Almond Macaroons
Light golden and crisp outside, chewy and white inside, these cookies are the perfect show-offs for a natural pairing of flavours. If you don't want to pipe the batter into rounds, drop it by tablespoonfuls (15 mL).
Servings: 45
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 26 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 3 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 3 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
Suggested Recipes
2 egg whites
Pinch cream of tartar
1/2 cup (125 mL) granulated sugar
1/4 tsp (1 mL) almond extract
1/2 cup (125 mL) finely chopped blanched almonds
3 tbsp (50 mL) ground almonds
45 whole blanched almonds (approx)
2 oz (60 g) white chocolate, chopped (optional)
Preparation:
In large bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff peaks form. Beat in almond extract. Fold in chopped and ground almonds.
Using pastry bag fitted with 1/2-inch (1 cm) plain or star tip, pipe batter into about 1-inch (2.5 cm) rounds, 1 inch (2.5 cm) apart, on parchment paper-lined or greased rimless baking sheets. Place whole almond in centre of each.
Bake, 1 pan at a time, in centre of 325°F (160°C) oven for 12 minutes or until golden around edges. Let cool on pan on rack for 5 minutes. Transfer to rack; let cool . (Make ahead: Store in airtight container for up to 2 weeks or freeze for up to 1 month.)
In heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate (if using); drizzle over cookies.
Additional Information
Tags:
Cookies-Bars-Squares; Eggs; Nuts; Chocolate; Bake; Christmas; Entertaining;
Source
© CanadianLiving.com
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