(Percentage of daily recommendation)
|Calorie||434 kcal||(21 %)|
|Protein||9.59 g||(10 %)|
|Fat||32.41 g||(28 %)|
|Carbohydrates||38.91 g||(26 %)|
|Sugar added||26.99 g||(108 %)|
|Roughage||2.06 g||(7 %)|
|Vitamin A||63.83 mg||(7,979 %)|
|Vitamin D||0.05 μg||(0 %)|
|Vitamin E||4.73 mg||(39 %)|
|Vitamin B₁||0.02 mg||(2 %)|
|Vitamin B₂||0.3 mg||(27 %)|
|Niacin||1.65 mg||(14 %)|
|Vitamin B₆||0.03 mg||(2 %)|
|Folate||11.21 μg||(4 %)|
|Pantothenic acid||0.1 mg||(2 %)|
|Biotin||13.13 μg||(29 %)|
|Vitamin B₁₂||0.05 μg||(2 %)|
|Vitamin C||0.39 mg||(0 %)|
|Potassium||164.24 mg||(4 %)|
|Calcium||59.04 mg||(6 %)|
|Magnesium||54.94 mg||(18 %)|
|Iron||2.56 mg||(17 %)|
|Iodine||8.32 μg||(4 %)|
|Zinc||0.66 mg||(8 %)|
|Saturated fatty acids||15.44 g|
Line a baking sheet with parchment paper.
Grind the almonds in a blender with the powdered sugar very finely and then pass through a fine sieve. Beat the egg whites with the lemon juice until stiff. Then add sugar and continue beating until a stiff, shiny mixture has formed. Then split and color the almond mixture with the food coloring to taste. Place the mixture into a piping bag with a large, round spout. Place on the baking sheet spaced uniform meringue dots (2 cm diameter) (approximately 3/4 inch diameter). Let dry for about 1 hour. If desired, sprinkle some macarons with poppy seeds or pink sugar.
Preheat the oven to 140°C / 275°F.
Bake the macaroons in the oven for 10-15 minutes. Gently pull the paper from the tray and leave to cool.
Chop the chocolate into pieces for the cream filling and melt over a water bath while stirring. Stir the cream and the butter in small pieces with a whisk until creamy and allow to cool. Fill in a piping bag with a plain nozzle and place a little filling on the bottom half of the macaroon. Grab a second cookie and press on top lightly.