Hazelnut Macaroons

A Diabetic's Orgasmic Treat. I love Hazelnuts... And this recipe was one of the main sweets that helped me get through the worst of my nutrition changes without going insane. This recipe I adapted from 1,001 Delicious Recipes for People With Diabetes' by Eugene, Spitler and Yoakam. I the first thing I did was drop the coconut out of the recipe entirely. Then I used equal halves of Splenda and sugar and added a serving of Sugar Free Hazelnut Syrup. It didn't quite taste right. So, I did 1/4 of Splenda to the sugar and still with the syrup for an added Hazelnut jolt and it came out perfect!

4 Egg Whites
1/8 teaspoons of cream of tartar
1/4 cup Splenda Sugar Subsitute
3/4 cup sugar
1/4 cup finely chopped hazelnuts
1/2 teaspoon sugar free Vanilla
1 teaspoon Sugar Free hazelnut flavoring

1. Beat egg whites, cream of tarter and salt to soft peaks in a medium bowl. Beat in sugar, gradually, beating to stiff, shinny peaks. Pour vanilla and flavoring over hazelnuts, mix to cover. Then fold the nuts into egg white mixture.

2. Drop by tablespoons onto parchment lined cookie sheets. Bake at 300 degees until cookies begin to brown and feel crisp to touch, 20 to 25 minutes. Cool in pans on wire rack.

30 Cookies (1 per serving)

Adapted	Unadapted
Calories 31.5	Calories 45.8
Total Fat 0.6	Total Fat 1.4
Sat Fat   0.0 g	Sat Fat   0.7 g
Poly Fat 0.1 g	Poly Fat 0.1 g
Mono Fat 0.4 g	Mono Fat 0.5 g
Cholesterol 0.0 mg	Cholesterol 0.0 mg
Sodium 26.9 mg	Sodium 33.0 mg
Total Carbs 5.9 g	Total Carbs 8.0 g
Fiber 0.1 g	Fiber 0.2 g
Sugar 5.7 g	Sugars 6.7 g
Protein 0.7 g	Protien 0.8 g

Of course the adaptation doesn't save you a lot in this recipe... However, sometimes, when every calorie counts for a Hazelnut lover, this is a great snack to replace chocolate to escape it all for a few chewy sweet moments.