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Recipes >
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> Macaroon cookies

Macaroon Cookies

The original recipe calls for pistachio nuts. My wife has made these cookies using almonds, cashews and macadamia nuts. If you can find them, you can use almond or cashew flour in place of the actual nut. She also uses slightly less than the one-cup of sugar called for in the recipe.

 

3 cups shelled pistachio nuts

1 cup sugar

3 egg whites

 

Whirl pistachio nuts in a food processor until ground but not pureed.

Line 2 cookies sheets with parchment paper and set aside. In a medium bowl mix ground pistachio nuts (or other nut/nut flour), sugar and egg whites. Refrigerate for 10 minutes.

Drop the batter from a tablespoon or small scoop onto the cookie sheets, leaving space between macaroons. Bake in a preheated 325-degree oven for 12-15 minutes or until lightly brown.