Elderberry Macaroons

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(1 vote)
Elderberry Macaroons
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Health Score:
62 / 100
1 hr 30 min.
ready in 2 h. 20 min.
Ready in

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie153 cal.(7 %)
Protein2 g(2 %)
Fat4 g(3 %)
Carbohydrates27 g(18 %)
Sugar added25 g(100 %)
Roughage1.2 g(4 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.9 mg(16 %)
Vitamin K0.3 μg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.8 mg(7 %)
Vitamin B₆0 mg(0 %)
Folate6 μg(2 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.5 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C3 mg(3 %)
Potassium93 mg(2 %)
Calcium10 mg(1 %)
Magnesium19 mg(6 %)
Iron0.5 mg(3 %)
Iodine1 μg(1 %)
Zinc0.2 mg(3 %)
Saturated fatty acids0.3 g
Uric acid7 mg
Cholesterol0 mg
Complete sugar27 g


For the jam
250 grams Elderberry
150 grams Pear
500 grams jam sugar (1:1 ratio)
100 milliliters Elderberry juice
½ Cinnamon stick
1 centiliter Rum
For the macaroons
4 egg whites
2 tsps lemon juice
250 grams very fine sugar
200 grams ground, peeled almonds
purple Food coloring
How healthy are the main ingredients?

Preparation steps


For the jam: Rinse the elderberries and discard the stems. Rinse, peel and dice the pears small. Mix the pears and elderberries with the sugar. Let soak about 30 minutes.


Mix the elderberry juice and the cinnamon stick with the sugared fruits and bring to a boil over high heat while stirring. Simmer about 3 minutes while stirring, then pull from the heat, remove the cinnamon and stir in the rum. Immediately pour into hot-rinsed glasses, fill to the brim, close tightly and turn upside down. Allow to cool.


Preheat the oven to 150°C (approximately 300°F).

For the macaroons: Whip the egg whites with the lemon juice to very stiff peaks and slowly add the sugar while stirring. Continue beating until a cut-resistant, glossy mass is formed and fold in the almonds. Color the dough with food coloring and fill into a piping bag with large round tip. Pipe the dough onto a parchment-lined baking sheet in small hemispheres with a 2 cm diameter (approximately 1/12 inch). Bake the macaroons for about 15 minutes. Remove from the baking sheet and allow to cool on a wire rack.


Sprinkle the flat side of half the macaroons with 1-2 teaspoons of jam, then add the other half on top to make macaroon sandwiches. Let them set before serving.