Difference between revisions of "Carrot Macaroons"
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* [[cream of tartar]] | * [[cream of tartar]] | ||
| − | == | + | == Procedures == |
# In food processor, pulverize the [[almond]]s with ¼ cup of [[granulated sugar|sugar]]. | # In food processor, pulverize the [[almond]]s with ¼ cup of [[granulated sugar|sugar]]. | ||
# In a bowl combine the [[almond]] mixture with one [[egg]] white and the [[carrot]]s. | # In a bowl combine the [[almond]] mixture with one [[egg]] white and the [[carrot]]s. | ||
Latest revision as of 10:00, 15 July 2012
Ingredients
- 1 cup almonds, blanched
- ½ cup sugar
- 3 large egg whites, at room temp
- ¼ lbs carrots, coarsely grated pinch
- cream of tartar
Procedures
- In food processor, pulverize the almonds with ¼ cup of sugar.
- In a bowl combine the almond mixture with one egg white and the carrots.
- Beat remaining egg whites with a pinch of salt until frothy, add cream of tartar and beat to soft peaks, then beat in remaining sugar to hard peaks.
- Stir ¼ of the whites into the carrots, then fold in the rest.
- Drop by the teaspoonful onto greased baking sheet.
- Bake at 350°F until golden brown (approximately 15 minutes).
