Lunch: Almond-Apricot Macaroons

Classic macaroons are made with almond paste or ground almonds mixed with sugar and egg whites. They're typically low in fat because they have egg whites instead of eggs. The fat in these cookies comes from the almonds, but it's a heart-healthy kind of fa

Ingredients

2 tbsp. matzo cake meal
3/4 c. whole blanched almonds
3/4 c. matzo cake meal
3/4 c. sugar
1/2 c. chopped dried apricots
1 tsp. grated orange rind
1/4 tsp. almond extract
3 large egg whites

Instructions

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper, and sprinkle with 2 tablespoons matzo cake meal. Place the almonds in a food processor; pulse 3 to 4 times or until coarsely chopped.
Lightly spoon 3/4 cup matzo cake meal into a dry measuring cup; level with a knife. Add 3/4 cup matzo cake meal, sugar, and remaining ingredients to almonds; pulse 3 to 4 times or just until combined. (Mixture will be sticky.)
Using hands dusted with matzo cake meal, divide dough into 16 portions. Roll each portion into a ball; pinch tops to form a pear shape. Place on prepared baking sheet. Bake at 325 degrees F for 20 minutes or until lightly browned. Cool on a wire rack.

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