Coffee Hazelnut Macaroons with Chocolate Filling

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Coffee Hazelnut Macaroons with Chocolate Filling
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Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
43
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie43 cal.(2 %)
Protein1 g(1 %)
Fat3 g(3 %)
Carbohydrates4 g(3 %)
Sugar added4 g(16 %)
Roughage0.4 g(1 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.8 mg(7 %)
Vitamin K0.2 μg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.3 mg(3 %)
Vitamin B₆0 mg(0 %)
Folate3 μg(1 %)
Pantothenic acid0 mg(0 %)
Biotin1 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium32 mg(1 %)
Calcium4 mg(0 %)
Magnesium7 mg(2 %)
Iron0.2 mg(1 %)
Iodine0 μg(0 %)
Zinc0.1 mg(1 %)
Saturated fatty acids0.6 g
Uric acid1 mg
Cholesterol5 mg
Complete sugar4 g

Ingredients

for
80
For the dough
3 egg whites
200 grams sugar
1 tsp lemon juice
100 grams ground Hazelnuts
125 grams ground almonds
1 Tbsp ground Coffee
For the filling
50 grams Dark chocolate
50 grams softened butter
1 egg yolk
75 grams powdered sugar
2 Tbsps Coffee liqueur
1 Tbsp ground almonds
How healthy are the main ingredients?
sugaralmondalmondCoffee

Preparation steps

1.

For the dough: Beat the egg whites until stiff. Gradually sprinkle in the sugar and add the lemon juice drop by drop. Beat the mixture until the sugar dissolves. Mix together the hazelnuts, almonds and coffee. Gradually fold into the egg whites.

2.

Line a baking sheet with parchment paper. Preheat the oven to 160°C (approximately 320°F) convection.

3.

Pour dough into a piping bag with a large nozzle and pipe dough onto the sheet in small heaps about the size of a hazelnut. Bake macaroons in a preheated oven for about 15 minutes. Remove from oven, place on a wire rack and let cool.

4.

For the filling: Crumble chocolate and melt over the hot waterbath. Set aside to cool slightly. Beat the butter until fluffy. Add in the egg yolks, powdered sugar and coffee liqueur. Beat everything to a creamy mass. Stir in the chocolate. Stir in only as many almonds as will still allow the cream to be spreadable.

5.

Spread two macaroons with a little cream and press together.

6.

Store the macaroons in a cool place in a tightly sealed container.