A nice accompaniment to Blackberry and Apricot Compote.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 16 Macaroons
Ingredients
1 cup whole almonds (preferably blanched)
2/3 cup granulated sugar
1 large egg white
1/4 teaspoon almond extract
confectioners' sugar for dusting
about 16 whole almonds
Preparation
Step 1
Preheat oven to 350°F. and lightly butter a baking sheet.
Step 2
In a food processor pulse 1 cup almonds with granulated sugar until ground fine. Add egg white, almond extract, and a pinch salt and pulse until combined. Roll mixture into 16 balls, about 1 inch in diameter, and arrange about 2 inches apart on baking sheet. Slightly flatten balls and dust lightly with confectioners' sugar. Gently press 1 almond into each cookie.
Step 3
Bake macaroons in middle of oven 10 minutes, or until pale golden. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature.
Nutrition Per Serving
Per serving: 182 calories
10 g fat (1 g saturated)
0 mg cholesterol
7 mg sodium
21 g carbohydrates
2 g fiber
5 g protein
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/749096/2?mbid=HDEPI) ›
