Divine Almond Macaroons
Author/Submitted by: Servings: 12 Categories:
Cookies
/
Desserts
Ingredients: 1
large
Egg white 1/4
teaspoon
Cream of tartar 1/4
cup
Granulated sugar 1/2
teaspoon
Almond extract 1/2
teaspoon
Vanilla extract 2
tablespoons
Almonds,
sliced
1/2
cup
Rolled oats,
old fashioned
Directions:
Recipe by: The New Dr. Cookie Cookbook Preheat oven to 350 degrees; coat a
cookie sheet with nonstick cooking spray. Beat the egg white with an
electric
mixer on high speed until foamy. Add the cream of tartar and continue
beating.
Gradually add the sugar and beat until stiff peaks form. Add the almond
and
vanilla extracts and beat on medium speed just until blended. Fold the
almonds
and oats into the meringue. Drop the batter by rounded teaspoonfuls onto
the
cookie sheet and bake for 15 minutes, or until the cookies are lightly
browned.
Lift them off of the cookie sheet very carefully as they are fragile. Cool
on a
wire rack. Penny Halsey (ATBN65B).
Nutrition Analysis: 36 calories, 1.1g fat.
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