Buttercream Filled Almond Macaroons

Name: Buttercream Filled Almond Macaroons
Total time: 2 h 10 min
Yield: 20
Ingredients: 1.167 cups Almond flour (peeled); 1.75 cups powdered sugar; vanilla bean seeds (or ground vanilla); 2 egg whites; 2 tablespoons Orange jelly; 0.25 cup softened butter; 0.5 cup powdered sugar; Orange zest (unwaxed)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

3,2 / 10

Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

ready in 2 h. 10 min.

Ready in

Calories:

113

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(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 %)

Our nutritional traffic light explained

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

servings

Ingredients: 1 ⅙ cups
Almond flour (peeled); 1 ¾ cups
powdered sugar; vanilla bean seeds (or ground vanilla); 2
egg whites; 2 tablespoons
Orange jelly

For the buttercream: ¼ cup
softened butter; ½ cup
powdered sugar; Orange zest (unwaxed)

print shopping list

Preparation steps

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.

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.

Remove from the oven and leave to cool on the tray.

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.

Spread (or pipe) a little buttercream on the flat side of half of the macaroons, and top with the other half of the macaroons.