Mini Macarons Recipes

CARDAMOM MAPLE MINI MACAROONS

Steps:

• Preheat the oven to 325°F and line a baking sheet with parchment paper.
• Combine the egg whites, maple syrup, brown rice syrup, and salt in a saucepan over medium heat and cook, stirring constantly, until just warm, about 1 minute. Add the coconut, flour, vanilla, and cardamom and continue to cook, stirring constantly, until the mixture just begins to sizzle and is slightly dry, about 2 minutes. Remove from the heat and let cool for a few minutes.
• Using a teaspoon and your fingers, form the dough into 24 small mounds on the prepared pan. Bake for 20 to 25 minutes, until golden brown. Let cool completely before serving.
• For a more decadent dessert, dip the macaroons in chocolate. Chop your favorite dark chocolate and place it in a dry metal or glass bowl and set it over a pan of gently simmering hot water (or use a double boiler if you have one). Stir the chocolate constantly until just melted, then remove it from the heat. Now for the fun part: Dip the macaroons into the melted chocolate, then place them on a pan or plate lined with wax or parchment paper. Chill in the refrigerator until the chocolate hardens, then enjoy!
• If you want a sweeter macaroon, bake these with honey. For a more mellow sweet taste that isn't over the top, use the brown rice syrup.
• Store in an airtight container at room temperature for 5 to 7 days.
• (per serving)
• Calories: 55
• Total Fat: 3g (2.7g saturated, 0.1g monounsaturated)
• Carbohydrates: 7g
• Protein: 1g
• Fiber: 1g
• Sodium: 20mg