** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 375 degrees and set rack at middle level in oven.
2. Break the almond paste into 1-inch pieces. In the bowl of a mixer, combine almond paste, and sugars.
3. With the paddle attachment, mix on the slowest speed to crumble together, paste and sugars.
4. Pour in the egg whites in 3 to 4 additions, beating well between each addition.
5. Scrape down the bowl frequently as you are adding the egg whites.
6. If possible, leave time to pack the macaroon paste into a plastic container and allow it to age overnight in the refrigerator before baking.
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Dietary Notes:
This recipe is low-sodium with 5.21mg per serving, low-fat with 1.76g per serving, low-saturated fat with 0.24g per serving, low-cholesterol with 15.68mg per serving and low-calorie with 39.68 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Tree Nuts, Almonds, Natural Sweeteners allergies.
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