Diabetic Peanut Butter Marzipan Macaroon Slices

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Diabetic Peanut Butter Marzipan Macaroon Slices
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
175
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie175 kcal(8 %)
Protein3.7 g(4 %)
Fat6.54 g(6 %)
Carbohydrates27.83 g(19 %)
Sugar added5.47 g(22 %)
Roughage0.13 g(0 %)
Vitamin A30.99 mg(3,874 %)
Vitamin D0.08 μg(0 %)
Vitamin E0.53 mg(4 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.06 mg(5 %)
Niacin1.02 mg(9 %)
Vitamin B₆0.02 mg(1 %)
Folate8.62 μg(3 %)
Pantothenic acid0.12 mg(2 %)
Biotin3.07 μg(7 %)
Vitamin B₁₂0.08 μg(3 %)
Vitamin C0.27 mg(0 %)
Potassium51.17 mg(1 %)
Calcium19.22 mg(2 %)
Magnesium15.39 mg(5 %)
Iron0.43 mg(3 %)
Iodine6.42 μg(3 %)
Zinc0.37 mg(5 %)
Saturated fatty acids1.92 g
Cholesterol22.01 mg
Author of this recipe:

Ingredients

for
25
Ingredients
3 cups
0.333 cup
¼ cup
½ cup
1
1
1 pinch
Marzipan macaroons
11 ounces
sugar-free Marzipan
4 tablespoons
½ teaspoon
2
1 tablespoon
cup
sugar-free jam or jelly (e. g. blueberry or blackcurrant)
flour (for the work surface)

Preparation steps

1.
Mix the flour, sugar, butter, peanut butter, fructose, egg, egg yolk and salt and work to a firm dough. Wrap in clingfilm and leave to rest for about 20 minutes. Then roll out on a floured work surface to a rectangle measuring approximately 18x30 cm. Cut into three strips lengthwise and place on a baking tray lined with baking parchment.
2.
For the macaroons, lightly beat the egg whites and mix smoothly with the marzipan, fructose, orange zest and lemon juice. Put into a piping bag with a star nozzle and pipe small rosettes along the edges of the peanut butter slices. Warm the jam or jelly and spread down the middle of the slices. Then bake in a preheated oven (180°C) for 20-25 minutes, or until golden brown. Take out of the oven, leave to cool and cut into even pieces.