Cherry Almond Macaroons

Adventure Food Add comments

Mmmmmmm, I found what looks like a really good cookie in Aunt Susie’s “Cooky” recipe book (I think my parents have this book, too). Hopefully I can try them soon. Of course, it being so close to Christmas, we have a ton of treats in the house. But these don’t have any flour in them and almonds are good for you. Plus I’ll use either fresh or dried cherries with no added sugar. The recipe calls for blanched almonds but I’m not going to do that because the skin is good for you and nobody but me really cares about how the cookie looks, as long as it tastes good! Here’s the recipe:

Cherry Almond Macaroons

5 oz. slivered almonds (blanched, if preferred; about 1 1/4 cups)
3/4 C. sugar
3 egg whites
1/4 C. chopped maraschino cherries (or fresh or dried?)

Grind dry, crisp almonds through finest blade of food grinder/processor. Mix nuts, sugar and egg whites in sauce pan. Cook over medium heat, stirring constantly, 8-10 minutes or until a path stays clean when spoon is drawn through. Remove from heat, stir in cherries. Drop level teaspoonsful of dough on 2 greased and lightly floured baking sheets. Let stand at room temperature until cool (this insures rounded macaroons).

Heat oven to 300 degrees. Bake about 20 minutes or until delicately golden on exterior but soft and moist inside. Remove from sheets immediately. Makes 2 dozen.

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