Carrot and Almond Macaroons
Carrot and Almond Macaroons - Small wonder—they taste great and are great for you!
Healthy, because
Even smarter
Nutritional values
Together with almonds, oat flakes and apricots, carrots provide beneficial dietary fibre, which promotes digestion.
The macaroons also taste good with apple: grate 1 large apple (100 g) with skin and mix with 15 g of dried, finely chopped apple rings.
(Percentage of daily recommendation)
| Calorie | 133 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 187 mg | (5 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 59 mg |
Ingredients
- Ingredients
- 2 eggs
- 2 heaping Tbsps Raw cane sugar (about 60 grams)
- 2 ozs unpeeled almonds
- 5 Dried apricot (soft apricot; 25 grams)
- 1 carrot (about 100 grams)
- 6 Tbsps whole-grain Oatmeal (about 60 grams)
- 1 tsp grated Organic orange peel (prepared)
Kitchen utensils
Preparation steps
Separate eggs. Put yolks in a bowl and whites in a high vessel.
Add sugar to egg yolks and blend with a hand mixer until creamy.
Finely chop almonds in a food processor.
Coarsely chop apricots with a knife and then crush with a food processor.
Rinse carrot, peel and grate finely using a box grater.
Beat egg whites with a hand mixer until stiff and place in a bowl.
Using a whisk, fold almonds, apricots, grated carrot, oats, orange peel and egg yolk mixture into the egg whites.
Line a baking sheet with parchment paper. Use 2 teaspoons to divide the batter into 24 small portions, evenly distributed on the baking sheet. Bake in preheated oven at 150°C (fan: 130°C, gas mark 1-2) (approximately 300°F/convection 265°F) on the middle rack for about 20 minutes. Cool on a wire rack.
