Almond Macaroons - World-Class Diabetic

Course : Cookies
Serves: 24
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2 large egg whites
1 dash salt
1/3 cup fructose -- granulated
1 teaspoon vanilla
2/3 cup almond slivers -- chopped

Preparation / Directions:

1. In bowl, beat egg whites with salt until soft peaks form. 2. Gradually add fructose and vanilla, beating constantly, until stiff peaks form. Fold in almonds. 3. Drop by spoonfuls, about 2 inches apart, onto nonstick or brown paper-lined baking sheet, to make 24 equal mounds. 4. Bake in 325 degree oven for 20 minutes or until lightly browned and firm. For chewy cookies, remove immediately; for crisp macaroons, turn off oven and let cookies dry as oven cools. 5. Remove from pan or paper when cool. Store in airtight container.


Nutritional Information:

Calories -- 51 Total Fat -- 3g Saturated Fat -- 0g Cholesterol -- 0mg Sodium -- 21mg Potassium -- 49mg Total Carbohydrate -- 4g Protein - 1g

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