But gosh, what a week it was....From Boston to Texas, things seemed pretty bleak. My thoughts and prayers go out to all those affected by this week's tragedies. So sad. So terribly sad.
It made me miss home. I just wanted to be home and hug my family and my dog, Roxy...
Being part of the "health blogging" community, I follow a lot of bloggers that are marathon runners. I couldn't help but think about those courageous men and women running in the Boston marathon and how terrifying that must have been. Sending lots of hugs and prayers.
So after a "down" week, I thought I'd share a "cheer me up" recipe.
Yes, another cookie recipe. Strawberry Banana Sugar Free Macaroons! If you've followed me, well, since the beginning, you will know that before sugar became my nemesis, I LOVED french macaroons. Like...I LOVED them and made a batch every Sunday!
And ever since I've gone sugar free, I've tried numerous, numerous times to create a sugar free macaroon recipe, but to no avail. The stevia would always deflate the air in the egg whites.
I had all but given up until.......I discovered freeze dried fruit!!!
Can I get an "Amen!?" These cookies are amazing!! Like traditional macaroons, they've got a crispy shell on the outside, and a pillowy-chewy center.
They may not be the prettiest belle at the ball, but these are a feat of amazingness! :)
And they're Gluten Free and Specific Carb Diet friendly and Paleo!! They're sadly not vegan. And I don't think a flax egg will cut it on this one. So for my Vegan lovies, a PB & J Bite will have to do:)
Here's what you need: Serves 2-3 cookie monsters:)
2 egg whites, whipped to stiff peaks
1/2 cup almond flour
2 cups freeze dried strawberries & bananas (combined), pulverized in the food processor.
Preheat oven to 375. First: measure 2 cups of freeze dried fruit. You can adjust the ratio to your liking...I did 1 cup bananas and 1 cup strawberries. Next, throw them in the food processor and process until they become a powder. I suggest putting a towel around the lid of the food processor --- otherwise there will be a cloud of strawberry and banana dust!
Combine your fruit powder and almond flour in a separate bowl. In your stand mixer whip your egg whites to stiff peaks. Then, sift in your fruit/almond flour mix. Gently fold them together until just combined.
Put this mixture into a gallon ziplock bag and squeeze it to one tip. Then, snip the corner. Instant Piping Bag!
On a parchment paper-lined baking sheet, pipe 1 Tbsp circles of batter. It will make about 12-15 cookies.
Then, pick up the tray and drop it several times about 2 inches above the counter. This releases any air bubbles. Allow the cookies to sit for about 15 minutes before putting them in the oven. This allows them to form the "skin" on top and give them the classic macaroon shell.
Put them in the oven and immediately turn it down to 325. Bake for 15 minutes. When you take them out of the oven, allow them to cool for 2 minutes on the pan before taking them off.
My goodness! What can I say about these amazing little cookies?! They may look humble, but they pack a punch! The flavor is so summery and light! The strawberry and banana flavor really shine! And there's a slight kiss of nutty almond flavor! Just perfect.
And the textures were divine. Crispy outside. Chewy and pillowy inside. Very light -- almost ethereal. I WILL be making these again!
I used my KitchenAid Stand Mixer to whip up the egg whites for the Macaroons. It made making these a breeze! It's an investment, but absolutely worth it if you are going to be doing some serious cooking. Here's the one I use:
