Buttercream Filled Almond Macaroons

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Buttercream Filled Almond Macaroons
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Health Score:
3,2 / 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)
Calorie113 kcal(5 %)
Protein1.78 g(2 %)
Fat5.57 g(5 %)
Carbohydrates15.41 g(10 %)
Sugar added13.2 g(53 %)
Roughage0.7 g(2 %)
Vitamin A19.79 mg(2,474 %)
Vitamin D0 μg(0 %)
Vitamin E1.71 mg(14 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.08 mg(1 %)
Vitamin B₆0 mg(0 %)
Folate0.16 μg(0 %)
Pantothenic acid0.01 mg(0 %)
Biotin0.23 μg(1 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C0 mg(0 %)
Potassium5.73 mg(0 %)
Calcium15.02 mg(2 %)
Magnesium19.1 mg(6 %)
Iron0.26 mg(2 %)
Iodine1.84 μg(1 %)
Zinc0 mg(0 %)
Saturated fatty acids1.67 g
Cholesterol6.11 mg
Author of this recipe:

Ingredients

for
20
Ingredients
1 ⅙ cups
Almond flour (peeled)
1 ¾ cups
vanilla bean seeds (or ground vanilla)
2
2 tablespoons
For the buttercream
¼ cup
softened butter
½ cup
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.