Title: Diabetic Almond Macaroons
Categories: Diabetic Cookie
Yield: 50 Servings
| 1 | | Egg white |
| 1/4 | c | Sugar (sweetners do not work |
| 1 | ts | Almond extract |
| 1/4 | c | Wheat germ |
Preheat oven to 325 F. In a deep bowl, beat egg whites on low speed of an
electric mixer until frothy. Beat on high speed until stiff. Gradually beat
in sugar and then almond extract.Fold in wheat germ. drop mixture by 1/2
teaspoonsful onto a cookie sheet that had been sprayed with a nonstick
cooking spray and dusted lightly with flour. Put the cookies in the oven
and immediately reduce the temperature to 200 F. bake 1 hour. Turn off
heat, and leave cookies in oven to cool. Makes 10 servings, 5 cookies each.
From *Prodigy's Food and Wine-Healthy Eating Bulletin Board, from Bridget
Benjamin - PHFC09A.