Blueberry Almond Macaroons
Blueberry Almond Macaroons requires roughly 40 minutes from start to finish. For 35 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 36. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 140 calories, 3g of protein, and 9g of fat per serving. 137 people have tried and liked this recipe. Head to the store and pick up sweetened shredded coconut, sugar, blueberries, and a few other things to make it today. It works well as a very affordable hor d'oeuvre. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is rather bad. If you like this recipe, you might also like recipes such as Almond Macaroons I, Almond Macaroons, and Lemony Almond Macaroons.
Servings: 36
Ingredients:
3/4 teaspoon almond extract
3/4 cup (6 3/4 ounces) sliced almonds
2 1/4 cups blueberries
6 eggs whites
1/2 teaspoon kosher salt
1/2 cup sugar
21 ounces sweetened shredded coconut
Equipment:
baking paper
baking sheet
oven
food processor
bowl
wire rack
Cooking instruction summary:
Procedures 1 Adjust oven racks to upper and lower middle position and preheat oven to 325°F. Line two baking sheets with parchment paper. 2 In the bowl of a food processor, combine coconut, egg whites, sugar, salt, and almond extract and pulse until combined, about 6 pulses. Add blueberries and pulse until berries are mostly broken down but some flecks of skin remain visable, about 5 pulses. Add almonds and pulse until nuts are incorporated into dough, about 6 pulses. 3 Use a medium size cookie scoop (2 3/4-inch diameter, 1 1/2 Tbsp) to scoop dough and drop it onto the prepared baking sheet in rounded balls. Bake cookies until golden, about 30 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack to finish cooling.
Step by step:
1. Adjust oven racks to upper and lower middle position and preheat oven to 325°F. Line two baking sheets with parchment paper.
2. In the bowl of a food processor, combine coconut, egg whites, sugar, salt, and almond extract and pulse until combined, about 6 pulses.
3. Add blueberries and pulse until berries are mostly broken down but some flecks of skin remain visable, about 5 pulses.
4. Add almonds and pulse until nuts are incorporated into dough, about 6 pulses.
5. Use a medium size cookie scoop (2 3/4-inch diameter, 1 1/2 Tbsp) to scoop dough and drop it onto the prepared baking sheet in rounded balls.
6. Bake cookies until golden, about 30 minutes.
7. Let cool 5 minutes on baking sheet, then transfer to a wire rack to finish cooling.
Nutrition Information:
covered percent of daily need
