Diabetic Almond Macaroons
Submitted by hugenhold
Light, crisp almond meringue cookies made with just 4 ingredients: egg whites, a touch of sugar, almond extract, and wheat germ. Slow-baked until dry and airy, these diabetic-friendly macaroons satisfy a sweet tooth without the guilt.
YIELD
4 dozenPREP
20 minCOOK
60 minREADY
90 minWhen you’re watching your sugar intake but still want something sweet after dinner, these little meringue cookies hit the spot. Just four ingredients, barely any sugar, and a slow bake that turns them into crisp, cloud-light bites with a warm almond flavor.
Wheat germ stands in for the almond flour you’d find in traditional macaroons, adding a subtle nuttiness and a boost of fiber and nutrients. The result is a cookie that’s surprisingly satisfying for how simple it is.
They bake at a very low temperature and then cool right in the oven, which is what gives them that dry, melt-on-your-tongue texture. Plan ahead because they need about 90 minutes total, but your hands-on time is only about 20 minutes.
Kitchen Tips
- Make sure your bowl and beaters are completely grease-free or the egg whites won’t whip to stiff peaks
- Drop the batter in very small amounts (half-teaspoon size) since these don’t spread much
- Store in an airtight container to keep them crisp; any humidity will make them chewy
Ingredients
Directions
Preheat oven to 325℉ (160℃).
In a deep bowl, beat egg whites on low speed of an electric mixer until frothy.
Beat on high speed until stiff.
Gradually beat in sugar and then almond extract.
Fold in wheat germ.
Drop mixture by ½ teaspoonsful onto a cookie sheet that had been sprayed with a nonstick cooking spray and dusted lightly with flour.
Put the cookies in the oven and immediately reduce the temperature to 200 degrees F bake 1 hour.
Turn off heat, and leave cookies in oven to cool.
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