Sarah from The Healthy Home Economist shares her recipe for what she terms “the original protein cookie,” the macaroon. In France, these are made with almond flour, increasing their nutritional content even more. In the U.S., ground or grated coconut is often added. These cookies are high in protein due to their main ingredient – egg whites. Also a great cookie for gluten-free homes!
Two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to the town of Nancy seeking asylum during the French Revolution. The two women paid for their housing by baking and selling macaroon cookies, and thus became known as the “Macaroon Sisters.”
8 egg whites, whip until frothy and stiff.
4 tablespoons arrowroot powder, add and continue to beat slowly.
Add cocoa powder and a splash of chocolate and vanilla extract, whip briefly.
Add 1 cup maple syrup grade B (higher mineral content), pour in as you
continue to whip.
Place parchment paper on cookie sheet.
Ladle out mixture onto paper, one ladle per cookie.
Bake in oven at 300 degrees for 30 minutes.
After 30 minutes, turn oven down to 200 degrees and let cookies dry
out for 3-4 hours.
Creates 40-45 cookies
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