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Go up the stairs. Stroll up the stairs to where you live or work as opposed to using the elevator. While this will be tough to do if you live on or if your job is on a extremely high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is totally do-able. Even if you do live or work on one of the higher floors, you can still get out of the elevator early and climb up the stairs the rest of the way. Most people will decide to be sluggish and take an elevator instead of opting for exercise on the stairs. Even just a sole flight of stairs, when travelled up or down a few times a day--can be a great boost to your system.
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We hope you got benefit from reading it, now let's go back to high protein almond macaroons (gf/df) recipe. You can have high protein almond macaroons (gf/df) using 4 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare High Protein Almond Macaroons (GF/DF):
- Take of ground almonds.
- Prepare of vanilla extract.
- Take of coconut or brown sugar.
- You need of egg whites.
Steps to make High Protein Almond Macaroons (GF/DF):
- Pre-heat the oven to 190°C..
- Combine the ground almonds and sugar in a bowl and mix well..
- Whip the egg whites and vanilla extract using a food mixer or a balloon whisk, until the whites are light and fluffy, and forming stiff peaks..
- Gently, mix the ground almonds into the egg white, folding with a metal spoon to incorporate the ingredients without losing too many air bubbles..
- Use a spoon to scoop out balls of the mixture. Roll them gently in your hands to form an oval shape and then place the macaroon onto a baking tray lined with parchment paper. Repeat until you have used all of the mixture..
- Bake in the centre of the oven for 10-12 minutes, until just starting to turn golden..
Fold the almonds and rice flour into the egg whites, then fold in the almond extract. These macaroons are made the classic French way: that is, with almonds not coconut. Gradually add almond mixture into whites, by pouring in a steady stream and folding gently but quickly until no traces of almonds remain visible. I like macaroons best with a mixture of vanilla and almond extracts. The almond extract really enhances the coconut flavor, and reminds me of the bakery-style cookies.
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