Almond Meringue Cookies with Chocolate
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
77
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 77 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 95 mg | (2 %) | ||
| Calcium | 13 mg | (1 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the meringues
- 4 egg whites
- 1 pinch salt
- 1 tsp lemon juice
- 170 grams powdered sugar
- 200 grams ground almonds
- for garnish
- 100 grams Dark couverture chocolate
Preparation steps
1.
Preheat the oven to 150°C (approximately 300°F).
2.
For the meringues: Whip the egg whites with the salt and lemon juice until very stiff. Stream in the powdered sugar and beat until the mixture is stiff and glossy. Fold the almonds into the egg whites. Fill a pastry bag with a star tip and pipe 6 cm (approximately 2 inches) long strips on a parchment-lined baking sheet. Bake in the preheated oven for 20-25 minutes. Remove and let cool.
3.
For the garnish: Chop the chocolate coarsely and melt over a pot of simmering water.
4.
Dip each end of the meringue cookies in the chocolate. Shake excess chocolate off and let dry on a wire rack.
To serve: Serve in cups with tea or coffee.
