Persian Almond Macaroons

1. Preheat oven to 325 degrees Fahrenheit.

2. Combine egg whites, unblanched almonds and sugar and grind, using fine blade of meat grinder or food processor.

3. Turn mixture into top of double boiler and heat over simmering water for 8 to 10 minutes, stirring constantly until mixture is smooth and slightly wet, similar to porridge.

4. .Drop rounded teaspoonfuls onto ungreased cookie sheet, leaving 2 inches between them.

5. Top each with slice of blanched almond.

6. Bake for about 20 minutes, or until cookies turn pale brown.

7. .Remove from pan when cool.

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Nutrient	Quantity
Total fats	334.488 g
Protein	15.015 g
Carbohydrates	90.012 g
Energy	3370.38 kCal
Water	270.66 g
Calcium, Ca	120.9 mg
Fiber, total dietary	24.18 g
Sodium, Na	1411.8 mg
Fatty acids, total saturated 16:1 undifferentiated	1.962 g
Total lipid (fat)	334.488 g
Fatty acids, total saturated 16:0	21.255 g
Choline, total	1.308 mg
Sugars, total	39 g
Fatty acids, total saturated 18:0	5.559 g
Ash	6.825 g
Fatty acids, total saturated 18:1 undifferentiated	226.938 g
Iron, Fe	4.329 mg
Carbohydrate, by difference	90.012 g
Cholesterol	15.6 mg
Fatty acids, total saturated 18:2 undifferentiated	56.898 g
Fatty acids, total polyunsaturated	56.898 g
Phytosterols	869.82 mg
Vitamin K (phylloquinone)	22.89 g
Fatty acids, total saturated	28.3155 g
Fatty acids, total monounsaturated	228.573 g
Vitamin E (alpha-tocopherol)	128.184 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1.5 cups	479.7	90.012	7.488
Egg	4 whites	0	0	0
Almond	1.5 1/2	2890.68	0	327