Almond Sandwich Cookies

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Almond Sandwich Cookies
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Health Score:
5,4 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
184
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie184 kcal(9 %)
Protein3.76 g(4 %)
Fat11.48 g(10 %)
Carbohydrates18.41 g(12 %)
Sugar added11.41 g(46 %)
Roughage1.46 g(5 %)
Vitamin A28.38 mg(3,548 %)
Vitamin D0.11 μg(1 %)
Vitamin E3.33 mg(28 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.13 mg(9 %)
Vitamin B₆0.02 mg(1 %)
Folate8.17 μg(3 %)
Pantothenic acid0.12 mg(2 %)
Biotin8.94 μg(20 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C0.07 mg(0 %)
Potassium125.56 mg(3 %)
Calcium53.24 mg(5 %)
Magnesium39.06 mg(13 %)
Iron0.53 mg(4 %)
Iodine3.04 μg(2 %)
Zinc0.51 mg(6 %)
Saturated fatty acids3.31 g
Cholesterol8.86 mg

Ingredients

for
18
Ingredients
1 ¾ cups ground almonds
1 ¾ cups powdered sugar
2 large egg whites
To decorate
cup white chocolate (chopped)
½ cup double cream
How healthy are the main ingredients?
almond
Product recommendation
Suggested variation: Try flavouring the macaroons with 1 tsp finely grated orange zest and colouring with a few drops of orange food colouring.

Preparation steps

1.
Oil and line a large baking sheet with baking parchment.
2.
Grind the ground almonds and icing sugar together in a food processor to a very fine powder. Whisk the egg whites to stiff peaks in a very clean bowl then carefully fold in the almond and sugar mixture.
3.
Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2 (1/2) cm / 1" rounds onto the baking tray. Leave the uncooked macaroons to stand for 30 minutes to form a skin.
4.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3. Bake for 10 - 15 minutes or until crisp on the outside and still a bit chewy in the middle. Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.
5.
Put the chocolate in a heatproof mixing bowl. Heat the cream until it starts to simmer, then pour over the chopped chocolate and stir until the mixture has cooled and thickened. Chill until thick enough to pipe.
6.
Spoon the ganache into a piping bag fitted with a medium plain nozzle and pipe an even round onto half of the macaroons. Sandwich together with the other macaroons.