Chocolate Pecan Macaroons -- Gluten Free, Low Carb
One day I was browsing through one of my favorite magazines, when suddenly I did a double take on a particular recipe. Upon reviewing the directions, I realized that I've actually made cookies that are quite similar, only they're vanilla flavored instead of chocolate and they're WAY good!
So, considering my positive experience with a similar cookie, I was quite excited to make this particular version of macaroons (Is it macaroon or macaron? Hopefully, someone out there will enlighten me.). . .;-)
Anyhoo, this adapted recipe originates from the Prevention Guide, Lose the Wheat, Feb. 2013 issue, page 51, entitled, "Chocolate Almond Macaroons".
These cookies are fairly easy to make and they taste amazing! The chocolate isn't too strong and the roasted nuts are a nice addition to these flavorful little morsels. (Oh! And they really ROCK with some vanilla low-carb ice cream!)
Ingredients:
4 Egg Whites
3/4 C. almond flour
1/2 C. granulated low carb sweetener
1/4 C. unsweetened cocoa powder
1/4 C. pecans (roasted, chopped)
1 tsp. vanilla
1/4 tsp. salt (optional)
For the topping:
1/2 of a 3.5 oz. Lindt Bar--85% cocoa
Directions:
Preheat oven to 325 degrees F. Whip 4 egg whites to soft peaks. Gradually beat in granulated low carb sweetener until stiff peaks. Mix in cocoa powder, vanilla, and salt. Gently fold in almond flour and pecans. (The pecans can be roasted in a fry pan for a couple of minutes--gently stir them with a spatula until they're hot, but not burnt.)
Spoon cookies onto a greased cookie sheet or a parchment-covered cookie sheet. Bake for approx. 20 min. Allow to cool.
Melt Lindt bar in a double boiler, or a heat-tolerant bowl that has been placed over a small sauce pan of simmering water. Makes approx. 1 dozen Chocolate Pecan Macaroons. Enjoy!!
So, considering my positive experience with a similar cookie, I was quite excited to make this particular version of macaroons (Is it macaroon or macaron? Hopefully, someone out there will enlighten me.). . .;-)
Anyhoo, this adapted recipe originates from the Prevention Guide, Lose the Wheat, Feb. 2013 issue, page 51, entitled, "Chocolate Almond Macaroons".
These cookies are fairly easy to make and they taste amazing! The chocolate isn't too strong and the roasted nuts are a nice addition to these flavorful little morsels. (Oh! And they really ROCK with some vanilla low-carb ice cream!)
Ingredients:
4 Egg Whites
3/4 C. almond flour
1/2 C. granulated low carb sweetener
1/4 C. unsweetened cocoa powder
1/4 C. pecans (roasted, chopped)
1 tsp. vanilla
1/4 tsp. salt (optional)
For the topping:
1/2 of a 3.5 oz. Lindt Bar--85% cocoa
Directions:
Preheat oven to 325 degrees F. Whip 4 egg whites to soft peaks. Gradually beat in granulated low carb sweetener until stiff peaks. Mix in cocoa powder, vanilla, and salt. Gently fold in almond flour and pecans. (The pecans can be roasted in a fry pan for a couple of minutes--gently stir them with a spatula until they're hot, but not burnt.)
Spoon cookies onto a greased cookie sheet or a parchment-covered cookie sheet. Bake for approx. 20 min. Allow to cool.
Melt Lindt bar in a double boiler, or a heat-tolerant bowl that has been placed over a small sauce pan of simmering water. Makes approx. 1 dozen Chocolate Pecan Macaroons. Enjoy!!
RSS Feed
