Almond-Chocolate Macaroons
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
32
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 32 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 48 mg | (1 %) | ||
| Calcium | 5 mg | (1 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
80
- Ingredients
- 3 egg whites
- 1 pinch salt
- 200 grams powdered sugar
- 1 tsp lemon juice
- 150 grams ground almonds
- 2 Tbsps cornstarch
- 100 grams finely chopped Dark couverture chocolate
- 2 Tbsps cocoa powder
- ½ tsp cinnamon
- 40 blanched almonds
Preparation steps
1.
Beat the egg whites until soft peaks form. Add a pinch of salt, the powdered sugar and lemon juice and continue beating until stiff and glossy.
2.
Stir in the ground almonds, cornstarch, chopped chocolate and cinnamon.
3.
Transfer the mixture to a piping bag affixed with a large, round tip. Pipe onto 2 baking sheets lined with parchment paper. (The mixture should yield about 80 macaroons.)
4.
Slice the blanched almonds in half and place one onto each of the macaroons.
5.
Bake in an oven preheated to 150°C (approximately 300°F) for 25 minutes. Remove from the oven and cool on a wire rack.
