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| Sugar-Free
Macaroons |
|
| Recipe
Submitted by: Liz Nielsen
- 3
1/4 oz. ground almonds -- (100 grams)
- 3
1/4 ounces Splenda -- (100 grams)
- 1
Pinch cream of tartar
- 1/4
tsp. vinegar
- 1/4
tsp. almond essence
- 2
egg whites
Whisk half of artificial sweetener,
all of cream of tartar, vinegar and egg
whites together for at least 5 minutes until mixture
forms peaks but is not
dry. Mix in almonds and remaining artificial sweetener
and almond essence and
spoon on to baking paper.
Bake at 350 degrees (175 C) for about 15 minutes.
If when you come to use them, they are too soft to crush,
chop and flash
under grill until the crumbs are crispy
|
| Nutritional
Information |
- Servings:
9
- Carbs:
2g
- Fiber:
1g
- ECC
= 1g
- 58
Calories; 5g Fat (66.7% calories from fat); 3g Protein;
0mg Cholesterol; 13mg Sodium.
- Exchanges:
0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 0
Other Carbohydrates.
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