Today I decided to make something really special. Macaroons with freshly ground almonds, lightly toasted to intensify the flavor and give these biscuits their rich taste and texture. But there is a big surprise, these macaroons are sugar free and gluten free made for people with different food intolerance.
Makes 12 Macaroons
1 1/3 cup blanched almonds, toasted
1/4 cup Splenda
2 egg whites
6 fresh raspberries
Preheat the oven to 350. To toast the almonds, spread them on a baking sheet and bake in the preheated oven fo 8 minutes. Cool before grinding.
Line a large baking sheet with aluminum foil. Reserve 12 almonds for decorating. In a food processor fitted with the metal blade, process the rest of the almonds add Splenda until finely ground. With the machine running , slowly pour in enough of the egg whites to form a soft dough. Add the fresh raspberries and pulse the mix.
With moistened hands, shape the mixture into little balls or shapes and arrange on the baking sheet. Press one of the reserved almonds onto each ball.
Bake the macaroons for 12 minutes or until the tops are golden and feel slightly firm.
Cool them down for a few minutes and enjoy!