How To make Almond Macaroons/Low Calorie
1 Egg white
1/4 c Sugar; * see note
1 ts Almond extract
1/4 c Wheat germ
* artificial sweeteners do not work in this recipe. Preheat oven to 325 F. In a deep bowl, beat egg whites on low speed of an electric mixer until frothy. Beat on high speed until stiff. Gradually beat in sugar and then almond extract.Fold in wheat germ. drop mixture by 1/2 teaspoonsful onto a cookie sheet that had been sprayed with a nonstick
cooking spray and dusted lightly with flour. Put the cookies in the oven and immediately reduce the temperature to 200 F. bake 1 hour. Turn off heat, and leave cookies in oven to cool. Makes 10 servings, 5 cookies each. 30 calories each cookie. 6.9% fat.
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How To make Almond Macaroons/Low Calorie's Videos
COCONUT MACAROONS everyone should try! One of the easiest HEALTHY desserts you can make.
Coconut Macaroons
Today I'm going to show you how to make coconut macaroons without condensed milk.
These healthy coconut macaroons are the perfect sweet treat for any occasion.
They're naturally sweetened, moist and rich in coconut flavor.
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This is why you'll love these low sugar coconut macaroons:
These are refined sugar-free type of macaroons!
They're so easy to make!
They're moist and just enough chewy on the inside!
They're packed with rich coconut flavor!
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COCONUT MACAROONS RECIPE
(makes 12 cookies)
Ingredients:
2 egg whites
3 tbsp maple syrup, honey or agave
1/2 tsp vanilla extract
1/4 tsp salt
2 cups shredded or desiccated coconut (150g)
1/4 cup ground oats or oat flour (25g)
2 tbsp dark chocolate chips (25g), optional
NUTRITIONAL INFO (per cookie):
104 calories, fat 7.9g, carb 7.4g, protein 1.6g
Preparation:
In a bowl, add room temperature egg whites, your sweetener, vanilla extract and salt. Beat with a fork until slightly foamy.
Add the coconut and oats and mix it in, until the mixture is nice and sticky.
Using a cookie scoop, scoop out the mixture onto a lined baking tray. If it's falling apart, form the cookie shape with your fingers.
Bake at 325F (160C) for 20 minutes.
Let it cool completely in a tray (or at least 30 minutes), to firm up.
Drizzle with melted dark chocolate.
Enjoy!
3-Ingredient Healthy Macaroons Recipe - Vegan + sugar-free
Easy to make healthy macaroons with banana, coconut and chocolate. They are vegan, sugar-free, gluten-free, paleo, plant-based, dairy-free, wheat-free, grain-free and probably more that I can't think of!
I recommend using a very dark chocolate for these that is 70% or more cacao solids as it has less added sugar and is more nutritious.
FULL RECIPE -
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Almond Macaroons #French_Macaroons #Cafe70
Almond Macaroons
Ingredients
Icing Sugar 1 1/2 Cups
Almond powder or Cashew powder 1 Cup
Egg 90g (3Eggs)
Powdered Sugar 1/4 Cup
Macaroons Filling
White Chocolate 100g
Fresh cream 100ml
Geletine 2g
Water 10ml
Coconut Macaroons/almond grounds/ chocolate chips
Coconut Macaroons.. hope you like it.
Use substitute sugar if your on Lowcarb.
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Keto Low Carb Coconut Macaroons
Easy pancakes made with eggs and cream cheese
*Printable Recipe*
Low Carb Sweetener
Unsweetened Shredded Coconut
Sugar Free Chocolate Chips
Here's what you'll need to make these easy sugar free coconut macaroons...
Ingredients
1/3 cup water
3/4 cup low carb sweetener or less to taste
1/4 teaspoon sea salt
3/4 teaspoon sugar-free vanilla extract
2 large eggs
3-4 cups unsweetened shredded coconut start with 3 cups, add more as needed
sugar-free chocolate chips optional
*SEE MORE RECIPES*
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Moroccan Almond Macaroons(gluten-free version)
Tea traditions are very important in Morocco. When tea is served so are the cookies and different verities of them.Cookies are made small so you can try different ones. Today I would like to share the recipe for Almond Macaroons. They are similar in taste to Italian Macaroons, but instead of almond flour, almond meal is used, so you get cookie with coarser taste but still oft and chewy texture.
MOROCCAN ALMOND MACAROONS
250g almonds
200g(1 cup) powdered sugar
80g(3 med eggs) egg whites
1 tbsp corn starch(or 1 tbs flour)
2 tbsp date paste
pinch of salt
1 packet vanilla sugar
You can also use Almond extract or Orange blossom water for added flavor.
Making this cookie in food processor is much easier, since everything gets blended and mixed well.
.
To a bowl of your food processor add almonds and blend them to coarse meal. Then add powdered sugar and blend to finer meal.
Add salt, corn starch(or flour for non-gluten-free version),vanilla powder and blend. Add date paste and blend.
Through the feed of your food processor gradually add egg whites.
You need to reach batter macaron consistency but not as thin.
It has to be moldable.
To mold your cookies you need to dip your hands in water and then roll 1 inch balls.
Place them on lined baking sheet and decorate with whole almonds.
Bake at 350°F(180°C) for 15 min.
Take out and let cool on baking tray for 5-10 minutes.
Store your cookies in air tight container for up to a week.
Enjoy!
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