Almond-Apricot Macaroons

Almond-Apricot Macaroons Recipe
Randy Mayor; Lydia DeGaris-Pursell

Yield:

16 servings (serving size: 1 macaroon)

Recipe from

Nutritional Information

Calories 117
Caloriesfromfat 27 %
Fat 3.5 g
Satfat 0.3 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 3 g
Carbohydrate 19.8 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 13 mg
Calcium 18 mg

Ingredients

2 tablespoons matzo cake meal
3/4 cup whole blanched almonds
3/4 cup matzo cake meal
3/4 cup sugar
1/2 cup chopped dried apricots
1 teaspoon grated orange rind
1/4 teaspoon almond extract
3 large egg whites

Preparation

Preheat oven to 325°.

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° for 20 minutes or until lightly browned. Cool on a wire rack.

Note:

March 2002
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