Chocolate Macaroons
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
111
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 111 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 155 mg | (4 %) | ||
| Calcium | 17 mg | (2 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
30
- For the macaroons
- 3 egg whites
- 2 tsps lemon juice
- 250 grams sugar
- 250 grams ground almonds
- 1 pinch ground cinnamon
- 1 pinch ground Cardamom
- 1 pinch ground cloves
- 40 grams cocoa powder
- For the filling
- 100 grams dark Couverture
- 2 Tbsps Whipped cream
- 30 grams butter
Preparation steps
1.
Preheat the oven to 140°C (approximately 285°F).
2.
For the macaroons: Beat egg whites with lemon juice to until stiff peaks form. Gradually add sugar and continue to beat until glossy. Combine almonds, spices and cocoa and carefully fold into egg whites. Pour mixture into a piping bag with a large, round tip. Pipe onto a baking sheet in small mounds, about 2 cm (approximately 3/4 inches) in diameter. Bake macaroons with over door ajar for about 25 minutes.
3.
For the filling: Chop chocolate and gently melt over a double boiler. Whisk in cream and butter. Let mixture cool slightly.
Spread filling onto half of the macaroons and top with remaining macaroons. Serve dusted with powdered sugar.
