One almond macaroon on a wooden tabletop.


Makes about 6 dozen


6 egg whites  
1/2 cup sugar 
1/2 cup Splenda 
1 cup almond paste  
1/4 cup matzo meal 
1/2 teaspoon rapeseed oil


Preheat the oven to 175°C.

Brush two nonstick baking trays with the rapeseed oil.

In a large bowl, beat the egg whites until peaks begin to form. 

Beat the sugar and Splenda into the egg whites.  

Then fold the almond paste and matzo meal into the mixture and mix well. 

Drop the dough by the teaspoon onto the baking trays and flatten each slightly with a wet knife. 

Bake in the oven for 20 minutes, until lightly browned, alternating the trays in the oven halfway through. 

Repeat the process until all of the macaroons have been made.

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