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Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

double chocolate macaroons

INGREDIENTS:

  • 2?¼ cups powdered sugar, sifted
  • ½ cup unsweetened cocoa
  • 2 tablespoons matzo meal
  • ? teaspoon salt
  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • ¾ cup chopped pecans, toasted
  • Cooking spray

DIRECTIONS:

  1. Preheat the oven to 325°.
  2. Combine the first 4 ingredients in a large bowl; stir with a whisk. Add egg whites, 1 at a time, beating with a mixer at medium speed until combined; scrape bowl occasionally. Add vanilla, and beat well. Fold in pecans. Drop batter by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
  3. Bake at 325° for 15 minutes or until dry on the surface and the centers are soft. Remove from oven; cool on wire racks for 15 minutes or until cookies can be easily removed with a spatula. Cool completely on wire racks.
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