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.
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