Almond-Apricot Macaroons

Randy Mayor; Lydia DeGaris-Pursell

Yield: 16 servings (serving size: 1 macaroon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 27%
  • Fat: 3.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 3g
  • Carbohydrate: 19.8g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 13mg
  • Calcium: 18mg

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

  1. Preheat oven to 325°.
  2. Line a baking sheet with parchment paper, and sprinkle with 2 tablespoons matzo cake meal.
  3. Place the almonds in a food processor; pulse 3 to 4 times or until coarsely chopped.
  4. 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.)
  5. 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.
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