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    You are in: Home / Recipes / Swedish Almond Macaroons Recipe
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    Swedish Almond Macaroons

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on December 30, 2012

      These were delicious, though a bit sticky. I think the keys would be to use one (not two or three) egg whites, maniuplate it minimally, use two spoons to drop (they will spread out) them onto a silpat lined pan (that makes it easy to get them up with a spatula once they are completely cool) and don't overbake them.

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    • on December 20, 2007

      I don't know what went wrong here, but they didn't turn out at all! I carefully measured the almond paste, kneaded it for about half an hour, finally warming it in the microwave till it was the consistency of playdough. Mixing in the sugar made it dry and crumbly, and although I added less than two egg whites, the dough wouldn't hold its shape, even after adding a quarter cup of flour. I tried baking them anyway, and ended up with almond flavoured taffy. I threw them all out, since even using the damp towel, the paper still stuck to them.

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    Nutritional Facts for Swedish Almond Macaroons

    Serving Size: 1 (17 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 64.5
     
    Calories from Fat 23
    36%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 29.7 mg
    1%
    Total Carbohydrate 9.5 g
    3%
    Dietary Fiber 0.4 g
    1%
    Sugars 8.3 g
    33%
    Protein 1.1 g
    2%

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