Elderberry Macaroons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 153 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 93 mg | (2 %) | ||
| Calcium | 10 mg | (1 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 27 g |
Ingredients
- 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
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.
