Lunch: Fig-Pecan Macaroons

Recipe by Kathy Farrell-Kingsley Macaroons almost always have nuts and egg whites in the ingredient list. This rendition also features intensely sweet dried figs. Be sure to remove and discard the hard stems of the figs before chopping them.

This recipe includes superfoods such as:

Cinnamon, Lemon

Health benefits of Fig-Pecan Macaroons

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 cup chopped pecans
1 teaspoon ground cinnamon
2 teaspoons grated lemon rind
1/4 teaspoon cream of tartar
Dash of salt
2 large egg whites
1 3/4 cups powdered sugar, divided
3/4 cup finely chopped dried Black Mission figs (about 8)

Instructions

Preheat oven to 300 °.
Combine pecans and cinnamon in a food processor; process until finely ground. Add rind; process until blended.
Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until foamy. Increase speed to high, and beat until stiff peaks form. Place 2 tablespoons sugar in a small bowl. Gradually add remaining sugar to egg mixture; beat at low speed until blended. Fold in pecan mixture. Add figs to reserved sugar, tossing to coat; fold fig mixture into egg mixture.
Cover 2 baking sheets with parchment paper. Drop egg mixture by rounded teaspoonfuls 1 inch apart on prepared baking sheets. Bake at 300 ° for 20 minutes or until bottom edges are lightly browned. Place pans on wire racks; cool completely.

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