Coffee Hazelnut Macaroons with Chocolate Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 43 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 32 mg | (1 %) | ||
| Calcium | 4 mg | (0 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 4 g |
Ingredients
- 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
Preparation steps
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.
Line a baking sheet with parchment paper. Preheat the oven to 160°C (approximately 320°F) convection.
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.
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.
Spread two macaroons with a little cream and press together.
Store the macaroons in a cool place in a tightly sealed container.
