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the low carb way

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Sugar Free Macaroons

Posted by Solitary Dancer on June 3, 2008

Sugar Free Macaroons
by: Liz Nielsen


3 1/4 oz. ground almonds — (100 grams)
3 1/4 ounces Splenda — (100 grams)
1 Pinch cream of tartar
1/4 tsp. vinegar
1/4 tsp. almond essence
2 egg whites


Whisk half of artificial sweetener, all of cream of tartar, vinegar and egg whites together for at least 5 minutes until mixture forms peaks but is not dry.

Mix in almonds and remaining artificial sweetener and almond essence and
spoon on to baking paper.

Bake at 350 degrees (175 C) for about 15 minutes.


Photo Credit: Jupiter Images


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