Low Carb Hazelnut Macaroons
Low carb hazelnut macaroons - Light and airy bites for the sweet palate
Healthy, because
Even smarter
Nutritional values
The essential oils cinnamaldehyde and eugenol from the cinnamon bark promote saliva and gastric juice production and thus digestion. The spice stimulates the metabolism, warms from the inside, and is said to have a positive effect on blood sugar levels.
If you like, you can easily adapt the cookies to your own taste by choosing the type of nut - because they also taste great with almonds, cashews, or walnuts.
(Percentage of daily recommendation)
| Calorie | 44 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 40 mg | (1 %) | ||
| Calcium | 10 mg | (1 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 23 mg |
Ingredients
- Ingredients
- 3 eggs
- 1 tsp lemon juice
- 3 ½ ozs fine Birch sugar (-Powder or Coconut Sugar)
- ½ Vanilla bean
- 9 ozs ground hazelnut kernels
- ½ tsp cinnamon
Preparation steps
Separate eggs (use egg yolks elsewhere). Beat egg whites with lemon juice in a bowl with the whisks of a hand mixer until foamy, gradually sifting in xylitol and beating until mixture pulls peaks.
Cut vanilla bean in half lengthwise and scrape out the pulp with a knife. Mix hazelnuts with vanilla pulp and cinnamon and fold into the egg white mixture.
Fill the mixture into a piping bag with a large nozzle and pipe small dots onto a baking tray lined with baking paper. Bake in a preheated oven at 160 °C / 320 ˚F (convection oven 140 °C / 195 ˚F) for 15-20 minutes.
Remove, pull from the baking sheet with the baking paper and let cool.
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