Honey Almond Macaroons
Desserts often sacrifice pleasure and flavor on the altar of good health, but these meltingly tender macaroons, sweetened with honey rather than sugar, are a wonderfully tasty and healthy offering for dessert-lovers everywhere.
(Cait reports that, at a recent gathering, the hostess made a variation of these delicious cookies, topped them with dark chocolate, and called them “Breasts of Isis!” They were enjoyed by all.) Find out how easy it is to satisfy a sweet tooth in a healthy way with these Honey Almond Macaroons.
2 egg whites
Pinch iodized salt
1/4 cup honey
1 teaspoon almond extract
8 ounces finely-ground blanched almonds (about 2 cups sliced, blanched almonds ground in a food processor)
24 whole almonds (optional)
1. Preheat oven to 300F. Line a large baking sheet with parchment paper.
2. In the bowl of an electric mixer, beat the egg whites on low speed until foamy, about 2 to 3 minutes. Add salt, increase the mixer speed to high, and beat until soft peaks form, about 3 to 4 minutes. Reduce mixer speed to low and gradually add the honey, a little at a time, pouring away from the beater. Continue beating until the whites are stiff and glossy, about 5 to 8 minutes. Stop beating and add the almond extract. Fold in the ground nuts.
3. Drop the mixture by tablespoonfuls, 1 1/2 inches apart, onto the prepared baking sheets. If using whole almonds, press one almond in the center of each mound. Bake until firm and golden brown, about 20 minutes. Let cookies cool on baking sheet for 2 minutes, then transfer to a rack and let cool completely.
Makes about 2 dozen cookies.
Adapted from The Sustainable Kitchen, by Stu Stein (New Society Publishers, 2004). Copyright (c) 2004 by Stu Stein. Reprinted by permission of New Society Publishers.
Adapted from The Sustainable Kitchen, by Stu Stein (New Society Publishers, 2004).