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    Macaroon Angel Cupcakes


    Source of Recipe


    Recipe Exchange - Hartford Courant

    List of Ingredients




    6 egg whites
    1/2 teaspoon cream of tartar
    1/3 cup sugar
    1 teaspoon almond extract
    1/2 teaspoon vanilla
    1/2 cup sugar
    1/2 cup Splenda
    3/4 cup flour
    1/2 teaspoon baking powder
    1 1/3 cups coconut

    Recipe



    Preheat oven to 300º.

    In a large bowl, beat egg whites and cream of tartar until soft mounds form. Gradually add 1/3 cup sugar, beating until stiff peaks form. Blend in almond and vanilla extracts.

    Mix together 1/2 cup sugar, Splenda, flour, baking powder and salt. By hand, fold flour mixture gently into egg whites. Fold in coconut. Spoon into paper-lined muffin cups, and fill them to within 1/4 inch of the top.

    Bake at 300º for 30 - 35 minutes until light brown and cake is set.

    24 cupcakes

    Per Serving: 62 Calories; 2g Fat (22.0% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 25mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
 

 

 

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