I have been experimenting to get a delicious almond macaroon (think France) while keep down the sugar. This gluten free and low sugar treat works well for anyone who loves macaroons. I’m sure one could play with extracts and flavorings to shake it up. We just have to have a bit of chocolate, so I am guilty in adding chocolate chips (about a cup to this recipe.) One could also add some rough chopped almonds or place an almond on top before baking. I will also make this batch and bake only half one day, and then half another day. Dough keeps in refrigerator for 3 days.
5 cups ground almond flour (I use Honeyville) because it has a good hechsher and it comes in 5 pound bags.)
1 cup turbino brown sugar
2 Tablespoons Stevia
1 teaspoon vanilla extract
2 teaspoon almond extract
6 egg whites
Preheat oven to 300. Mix all ingredients in a food processor until well blended. You can use non stick foil, or a baking mat so macaroons won’t stick. Form one inch balls and place on cookie sheet. (The macaroons don’t spread, so don’t worry about crowding. If you like them flatter, pat them down before baking. Bake 22 minutes. Let cool. Enjoy!