Almond Macaroon Cookies Directions
- In a large mixing bowl, combine the ground almonds and erythritol. Whisk until thoroughly combined and free of clumps.
- In a clean bowl, whisk the egg whites until foamy, stopping before soft peaks form. The texture should resemble soapy water.
- Stir the orange blossom water and almond extract into the egg whites gently.
- Gradually fold the wet ingredients into the almond mixture using a rubber spatula, forming a soft dough similar to marzipan.
- Cover the dough with plastic wrap and refrigerate for 30 minutes to firm it up.
- Line two baking sheets with parchment paper. Take about 1 tablespoon of dough for each cookie, roll into a small log, and curve into a crescent shape. Place them 2 inches apart on the prepared sheets.
- Roll each crescent in powdered erythritol for a snowy coating.
- Preheat your oven to 300°F. Bake for 15-18 minutes, rotating the pans halfway through. The cookies should remain pale with slightly golden bottoms.
WW Points Calculation:
- Ground Almonds (3 cups): 16 points
- Erythritol (1/2 cup): 0 points
- Egg Whites (3 large): 0 points
- Orange Blossom Water (1 teaspoon): 0 points
- Almond Extract (1/2 teaspoon): 0 points
- Powdered Erythritol (1/4 cup): 0 points
Total Points: 16 points for the entire recipe
Servings: 24 cookies
Per Serving: 0.66 point per cookie
Nutrition Information (Approx. per cookie):
- Calories: 60 kcal
- Fat: 4.5g
- Protein: 2g
- Carbohydrates: 4g
- Sugar: 0g
- Sodium: 23mg
- Fiber: 1g
I'm waiting for your comments! Enjoy!
