Buttercream Filled Almond Macaroons
(0 votes)
(0 votes)
Health Score:
4,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
113
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 113 kcal | (5 %) | ||
| Protein | 1.78 g | (2 %) | ||
| Fat | 5.57 g | (5 %) | ||
| Carbohydrates | 15.41 g | (10 %) | ||
| Sugar added | 13.2 g | (53 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 19.79 mg | (2,474 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.71 mg | (14 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.02 mg | (2 %) | ||
| Niacin | 0.08 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0.16 μg | (0 %) | ||
| Pantothenic acid | 0.01 mg | (0 %) | ||
| Biotin | 0.23 μg | (1 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 5.73 mg | (0 %) | ||
| Calcium | 15.02 mg | (2 %) | ||
| Magnesium | 19.1 mg | (6 %) | ||
| Iron | 0.26 mg | (2 %) | ||
| Iodine | 1.84 μg | (1 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 1.67 g | |||
| Cholesterol | 6.11 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- Ingredients
- 1 ⅙ cups Almond flour (peeled)
- 1 ¾ cups powdered sugar
- Vanilla bean (or ground vanilla)
- 2 egg whites
- 2 tablespoons Orange jelly
- For the buttercream
- ¼ cup softened butter
- ½ cup powdered sugar
- Orange zest (unwaxed)
Preparation steps
1.
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3 and line a baking tray with grease-proof paper.
2.
In a bowl, mix the almonds with the icing sugar and a pinch of vanilla seeds. Gradually add the egg whites, then the jelly. Using two teaspoons, make small mounds of mixture on the baking tray. Carefully brush with a little cold water and bake in the oven for around 25 minutes until golden brown.
3.
Remove from the oven and leave to cool on the tray.
4.
Meanwhile, for the buttercream, beat the butter with the icing sugar and a pinch of orange zest until light and airy. Cover and chill in the refrigerator for around 20 minutes.
5.
Spread (or pipe) a little buttercream on the flat side of half of the macaroons, and top with the other half of the macaroons.
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