Cocoa Sandwich Bites

Name: Cocoa Sandwich Bites
Total time: 1 h 15 min
Yield: 30
Ingredients: 4 egg whites; 2 teaspoons lemon juice; 1.125 cups superfine caster sugar; 2 cups Almond flour; 2 teaspoons cocoa powder; 1 cup chopped, plain Dark chocolate (65% cocoa solids); 0.375 cup cream (30% fat); 2 tablespoons butter; powdered sugar

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Health Score:

4,3 / 10

Difficulty:

moderate

Difficulty

Preparation:

1 hr 15 min.

Preparation

Calories:

381

calories

Calories

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Nutritional values

1 piece contains
(Percentage of daily recommendation)

Calorie	381 kcal	(18 %)
Protein	7.96 g	(8 %)
Fat	24.28 g	(21 %)
Carbohydrates	36.23 g	(24 %)
Sugar added	22.86 g	(91 %)
Roughage	2.49 g	(8 %)

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more nutritional values

Vitamin A	58.57 mg	(7,321 %)
Vitamin D	0.15 μg	(1 %)
Vitamin E	5.95 mg	(50 %)
Vitamin B₁	0.01 mg	(1 %)
Vitamin B₂	0.09 mg	(8 %)
Niacin	0.6 mg	(5 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	0.75 μg	(0 %)
Pantothenic acid	0.14 mg	(2 %)
Biotin	1.07 μg	(2 %)
Vitamin B₁₂	0.09 μg	(3 %)
Vitamin C	0.41 mg	(0 %)
Potassium	152.92 mg	(4 %)
Calcium	68.75 mg	(7 %)
Magnesium	106 mg	(35 %)
Iron	3.06 mg	(20 %)
Iodine	8.79 μg	(4 %)
Zinc	0.6 mg	(8 %)
Saturated fatty acids	8.56 g
Cholesterol	16.96 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

pieces (macaroons)

For the macaroons: 4
egg whites; 2 teaspoons
lemon juice; 1 ⅛ cups
superfine caster sugar; 2 cups
Almond flour; 2 teaspoons
cocoa powder

For the filling: 1 cup
chopped, plain Dark chocolate (65% cocoa solids); ⅜ cup
cream (30% fat); 2 tablespoons
butter

To decorate: powdered sugar

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Preparation steps

For the macaroons: Preheat the oven to 140°C (120° fan), 275°F gas 1. Line 2 large baking trays with non-stick baking paper.

Whisk the egg whites with the lemon juice until they form stiff peaks, then gradually trickle in the sugar, still whisking. Continue whisking until the mixture is firm and glossy.

Carefully fold in the ground almonds and cocoa. Spoon the mixture into a piping bag with a large round nozzle and pipe small domed circles approximately 4 mm | 3/4" in diameter onto the baking tray.

Bake for about 40 minutes, leaving the oven door open a crack. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.

For the filling: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.

Whisk the cream until thick. Whisk the butter into the melted chocolate until blended and leave to cool, but not set. Fold in the cream until blended.

Sandwich the macaroons together with the chocolate cream. Sift a little icing sugar over the top just before serving.