Preheat your oven to 275F.
3 large egg whites (I used the equivalent of egg-whites-in-a-carton)
24 packets of Splenda (the equivalent of 1 cup of sugar)
1 1/2 cups blanched finely ground almonds (I used Trader Joe's almond meal)
1 tsp almond extract (I had to substitute Almond Sugar-Free Torani Syrup)
Whip egg whites to soft peaks. Fold in Splenda, almonds, and the extract.
Line a baking pan with foil, and spray the foil with nonstick coating.
To form the macaroons, using two teaspoons, take a heaping teaspoon of batter in one and scoop it off onto the baking sheet using the other teaspoon.
Bake for 20-30 minutes until slightly browned. Let cool on the baking sheet for 5 to 10 minutes before removing the cookies. Store in an airtight container.
Anyhow, these cookies came out a little dry at first, but after sitting in a zipped plastic bag in the refrigerator for a couple of hours they got the right texture. I also think they'd have come out better using fresh egg whites.