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Ingredients
Almond-chocolate Macaroons
- Ingredients
- 250 grams almonds
- 100 grams Dark chocolate
- 4 egg whites
- 200 grams superfine sugar
- 350 grams Hazelnuts
- 4 egg whites
- 200 grams superfine sugar
- Parchment paper
Grind almonds with the skins. Finely grind chocolate. Beat 4 egg whites until stiff, gradually sprinkle in 200 grams (approximately 7 ounces) sugar and continue to beat until the mixture is stiff and shiny. Fold in almonds and chocolate with a whisk. Preheat oven to 190°C (approximately 375°F). Line a baking sheet with parchment paper. With 2 teaspoons, scoop batter in small portions and place on the baking sheet.
Grind hazelnuts. Beat remaining egg whites until stiff, gradually sprinkle in remaining sugar and continue beating until the mixture is stiff. Fold in hazelnuts with a whisk. With 2 teaspoons, scoop batter in small portions and place each portion on top of a chocolate-almond portion on the baking sheet. Bake in the oven on the middle rack until dry, about 16 minutes, testing with light finger pressure to determine whether the batter no longer feels damp. When the batter is dry, remove from oven and allow the finished macaroons to cool on a wire rack.
(Percentage of daily recommendation)
| Calorie | 85 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.9 g | (3 %) |