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Macaroons (Low-Fat Cooking)
Recipe By : Joan Drake (LA Times) 1997
Serving Size : 40 Preparation Time :0:00
Categories : Bakery Cookies
Amount Measure Ingredient -- Preparation Method
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7 ounces almond paste -- 1-tube
2/3 cups sugar
2 eggs whites -- lightly beaten
1 tablespoon flour
Using sharp knife, cut almond paste into thin
slices. Sprinkle with small amount of sugar, then chop
to consistency of coarse meal.
Beat almond paste and remaining sugar in bowl of
electric mixer; add egg whites and beat until smooth.
Sprinkle flour over batter and continue beating to
combine.
Spoon mixture into pastry bag fitted with star
tip. Pipe 1-inch circles on baking sheets lined with
greased and floured aluminum foil, leaving 2 inches
between cookies.
Bake at 325 degrees until lightly browned, about
15 minutes. Remove from oven and transfer foil with
macaroons to wire rack. Cool completely before
removing cookies from foil.
About 40 macaroons (25% cff). Each macaroon:
36 calories; 3 mg sodium; 0 cholesterol; 1 gram
fat; 6 grams carbohydrates; 1 gram protein; 0.30 gram
fiber.
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Technique:
A macaroon is a cookie made with four ingredients:
almond paste, egg whites, sugar and flour. In one
variation, almond paste is replaced by shredded
coconut and almond extract.
When making macaroons, the dense almond paste
needs to be chopped so the batter will be smooth. If
prepared well, it bakes into light, crisp disks with
chewy centers.
Macaroons should be baked on pans lined with
either parchment paper or lightly greased and floured
aluminum foil.
The surface of a properly baked macaroon is light
brown with fine cracks. Macaroons need to be cooled to
room temperature before being removed from the foil or
parchment paper.
Carefully pull away the foil with the help of a
small metal spatula. If the macaroons were baked on
parchment paper, place a moist cloth underneath for a
few minutes to make them easier to remove.
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reference:
LA TIMES April 2, 1997 / BACK TO BASICS.
Sweetness and Light: Macaroon By JOAN DRAKE
To Eat-lf on 4/2/97 by phannema@wizard.ucr.edu
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