member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Phyllis_ aka_ Filus      

    Almond Macaroon Fingers -- w

    Source of Recipe

    Good Housekeeping – Home Cooking
    Almond Macaroon Fingers -- w
    Makes about 3-1/2 dozen

    1 7 to 8-oz. tube or can almond paste
    1/2 c. confectioners’ sugar
    2 large egg whites
    1/2 tsp. vanilla extract
    2 oz. bittersweet or semisweet chocolate broken into pieces

    Preheat oven to 300º. Line 2 cookie sheets with parchment paper
    In food processor with knife blade attached process almond paste and sugar until combined (a few small lumps will remain). Add egg whites and vanilla; pulse until well combined.

    Spoon batter into decorating bag fitted with 1/2-in. star tip. Pipe batter into 3-inch-long finger, 1-inch apart, onto prepared cookie sheets. Bake macaroons, on 2 oven racks, 17 to 19 minutes, rotating sheets between racks halfway through baking, until cookies start to turn golden brown on edges. Cool on cookie sheets on wire racks. Repeat.

    In microwave-safe cup, heat chocolate in microwave oven on HIGH 1 minutes or until soft and shiny. Remove; stir until smooth. With pastry, brush chocolate on half of each cookie; let dry. If necessary, place in refrigerator 5 minutes to set chocolate. Peel cookies from parchment; store tightly covered at room temperature, with waxed paper between layers, up to 3 days or in freezer up to 1 month.

    Each cookie equals: 35 calories…1 gm protein…5 gm carbohydrate…2 gm fat (0 saturated)…0 gm fiber…0 cholesterol…3 mg sodium +++WWP:1

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â