Recipe by Cooking Light March 2002


Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

16 servings (serving size: 1 macaroon)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

117 calories; calories from fat 27%; fat 3.5g; saturated fat 0.3g; mono fat 2.2g; poly fat 0.8g; protein 3g; carbohydrates 19.8g; fiber 1.4g; iron 0.6mg; sodium 13mg; calcium 18mg.