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macaroons
Had to forego the meringues because of the weather, so I'm trying out the
Jenny's Macaroons. Do I have to post the recipe ? I need my nap. I've been all day in the kitchen and laundry. * |
#2
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macaroons
Had to forego the meringues because of the weather, so I'm trying out the
Jenny's Macaroons. Do I have to post the recipe ? I need my nap. I've been all day in the kitchen and laundry. * If they are anything like Myra's Macaroons, you are in for a delish treat!! ~Carol Ann www.lowcarblosers.com |
#3
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macaroons
Had to forego the meringues because of the weather, so I'm trying out
the Jenny's Macaroons. Do I have to post the recipe ? I need my nap. I've been all day in the kitchen and laundry. * If they are anything like Myra's Macaroons, you are in for a delish treat!! Well, I don't know. Mine came out a bit dry but I could cook them less next time. Do you have Myra's recipe handy ? * |
#4
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macaroons
freeborn wrote:
Had to forego the meringues because of the weather, so I'm trying out the Jenny's Macaroons. Do I have to post the recipe ? I need my nap. I've been all day in the kitchen and laundry. * If they are anything like Myra's Macaroons, you are in for a delish treat!! Well, I don't know. Mine came out a bit dry but I could cook them less next time. Do you have Myra's recipe handy ? * http://www.camacdonald.com/lc/Cookbook/0882.html Myra's Coconut-Almond Macaroons 4 egg whites 1/4 teaspoon salt 1 teaspoon vanilla 1 cup Splenda (or equivalent AS) 1/2 cup finely ground, blanched almonds 2 cups shredded, unsweetened coconut Preheat oven to 325 degrees. In a mixing bowl, whip the egg whites, salt and vanilla until frothy, then, as you keep whipping, slowly pour in the Splenda. Whip until stiff peaks form - but not dried out. Fold in the almonds and coconut. Line a cookie sheet with parchment paper. Drop the macaroon batter by rounded tablespoons about 1/2-1 inch apart on the parchment (macaroons don't rise or spread, so you can put them close together). Bake in the preheated oven for about 20 minutes, or until golden brown. Turn off the oven heat, open the door slightly, and let the macaroons sit in the oven until cool - this keeps the moisture content down. Store in an airtight container. Makes about 2 dozen macaroons, about 1.67 carbs each. If you make this recipe with Splenda tablets instead of bulk, the carb count drops down to about .8 carb each. -- JJ. |
#5
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macaroons
In article QXbsc.103746$xw3.6123819@attbi_s04, says...
recipe snipped and saved If you make this recipe with Splenda tablets instead of bulk, the carb count drops down to about .8 carb each. Splenda tablets? Is this something new? I've never seen Splenda in tablet form, though that certainly would be convenient. -- Donna A pessimist believes all women are bad. An optimist hopes they are. |
#6
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macaroons
Had to forego the meringues because of the weather, so
I'm trying out the Jenny's Macaroons. Do I have to post the recipe ? I need my nap. I've been all day in the kitchen and laundry. * If they are anything like Myra's Macaroons, you are in for a delish treat!! Well, I don't know. Mine came out a bit dry but I could cook them less next time. Do you have Myra's recipe handy ? * http://www.camacdonald.com/lc/Cookbook/0882.html Myra's Coconut-Almond Macaroons 4 egg whites 1/4 teaspoon salt 1 teaspoon vanilla 1 cup Splenda (or equivalent AS) 1/2 cup finely ground, blanched almonds 2 cups shredded, unsweetened coconut Preheat oven to 325 degrees. In a mixing bowl, whip the egg whites, salt and vanilla until frothy, then, as you keep whipping, slowly pour in the Splenda. Whip until stiff peaks form - but not dried out. Fold in the almonds and coconut. Line a cookie sheet with parchment paper. Drop the macaroon batter by rounded tablespoons about 1/2-1 inch apart on the parchment (macaroons don't rise or spread, so you can put them close together). Bake in the preheated oven for about 20 minutes, or until golden brown. Turn off the oven heat, open the door slightly, and let the macaroons sit in the oven until cool - this keeps the moisture content down. Store in an airtight container. Makes about 2 dozen macaroons, about 1.67 carbs each. If you make this recipe with Splenda tablets instead of bulk, the carb count drops down to about .8 carb each. Thank you ! * |
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