I came across this recipe on the blog Cupcakes and Cashmere– her version is way cuter..mine just looks like your average almond macaroon (not to be confused with the chic french treat “macaron”). Still yu-uumyy though. And I’ve added some travel pics from my voyage to the former Hollywood hangout, on the far off continent of Africa (with my adventurous Mumsies). Quite the adventure! I’m happy to offer suggestions on where to go, if anyone wants to email me.
I edited the ingredient list to make my macaroons just a tad healthier– brown sugar/spenda mix instead of powdered sugar. Here is another recipe to work off of. And I also looked at this recipe when choosing which ingredients to use. I thought my mixture was going to be too thick and concentrated, so I added some almond milk…then it was too runny, so I added a bit of whole wheat flour..not sure if these still count as macaroons but they came out tasting fantastic, with less almond paste per bite and a tad more fluff.
Ingredients (including those used for my accidental variation):
4 ozs almond paste
Abot 1/4 cup brown sugar/spenda mix (maybe a tad more)
1 teaspoon vanilla extract
2 eggs
1 teaspoon baking powder
Splash of almond milk
About 2 tablespoon whole wheat flour
Almonds for decor
Throw them in the oven at 350 for about 15-20 minutes (this depends on which recipe you are working off of).
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