On 4/5/2012 6:16 PM, W. Baker wrote:
> Janet,
>
> I am in the midst of making your almond macaroons wth the Pesach sucraloe
> sweetener. Unfortunately I accidentally deleted the recipe adn
> immediately jotted down my memeory and wel will see how it turns out. I
> made one change as I had no vanilla KLP so I added powdered ginger.
>
> Coul dyou eithe r post here or email me the recipe so I can have it in my
> files as I will, surely not have remembered all the details now, will not
> by next year(or even next week:-)
>
> Have a wonderful Pesach to you and to all to whom it applies on this list.
>
> Wendy-so happy not to be cooking for the Seder anymore
>
>
So sorry to be late, Wendy. We were out of town and just got back late
yesterday in time to clean up and go to the communal seder. Here's the
recipe for regular year.

chag samaich!


* Exported from MasterCook *

Almond Macaroons

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups blanched almonds
1 cup Splenda
1/4 tsp salt
2 large egg whites
1/4 tsp vanilla
butter-flavor cooking spray

In a food processor grind fine the almonds with the Splenda and salt.
In a bowl, beat the egg whites until they are foamy (just before soft
peaks form) and fold in the almond mixture, gently but thoroughly.

Line a baking sheet with parchment paper and "butter" or spray the
parchment. Spoon batter onto the parchment by half-teaspoons, placing
the mounds 2 inches apart.

Bake in the middle of a pre-heated 300 degree oven for 20 minutes or
until they are golden around the edges. Let them cool on the parchment.
Peel the macaroons from the parchment and store them in an airtight
container.



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.