Gluten-free Cashew Nut Cookies
Sparkling Cashew Sugar Macaroons, a recipe that promises to whisk you away filled with the rich, flavors of raw cashews and sugar sprinkles. With the process that changes ingredients into 3 dozen macaroons in just 30 minutes. Starting with a base of cashews mixed with granulated sugar, egg whites, and a hint of vanilla, each step unfolds like a chapter in a storybook, leading to the creation of sparkling balls of dough. Baked and then cooled to crisp, these macaroons offer a gluten-free treat. Offering a twist on tradition, the recipe invites you to experiment with flavors like almond extract. Whether you're a seasoned baker or new to the kitchen, Sparkling Cashew Sugar Macaroons are a witness to baking.
- 2 cups Raw Cashews (Calories: 1515 Kcal)
- 1¼ cup Granulated Sugar
- 2 Large Egg Whites, at room temperature
- Pinch of Salt
- ½ teaspoons Pure Vanilla Extract
- Gluten-free Sugar Sprinkles
- 36 Cashews for Garnish
- Warm Beginnings:
By preheating the oven to a 350°F. Prepare your stage with two baking sheets lined with parchment paper or silicone baking mats.
- The Magic Blend:
Let the raw cashews and granulated sugar unite in a food processor until mixed. Introduce the egg whites, a pinch of salt, and a whisper of pure vanilla extract to this blend, processing until combined.
- Roll and Sparkle:
Shape the dough into 1-inch balls, then roll each gently in gluten-free sugar sprinkles, coating them in a festive shimmer. Arrange these sparkling orbs on your prepared sheets, pressing a single cashew, setting the stage.
- The Finale:
Slide the sheets into the oven and bake your cookies for 10 to 12 minutes. Allow them to rest on their sheets for a brief 2 minutes. Then, with a gentle touch, transfer them to cooling racks.
- Variations:
For those who love flavors, consider swapping the cashews for blanched almonds and the vanilla extract for almond extract.
