Macaroons with Raspberry Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 649 cal. | (31 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 64 g | (256 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 13.2 mg | (110 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 445 mg | (11 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 68 g |
Ingredients
- For the macaroons
- 250 grams very fine sugar
- 200 grams ground almonds
- 4 egg whites
- 1 pinch salt
- Red Food coloring (at will)
- For the cream
- 80 grams cream cheese
- 2 Tbsps Raspberry syrup
- 1 tsp Rose water
- For decorating
- 36 Raspberries
Preparation steps
For the macaroons: Preheat the oven to 180°C (approximately 350°F). Blend the sugar with the almonds in a blender until very fine. Sift onto a baking sheet. Bake for 2-3 minutes. Beat the egg whites with a pinch of salt to very stiff peaks. Stir in the food coloring carefully. Sift the sugar-almond mixture into the egg whites. Using a spatula, gently fold the mixture together.
Turn the oven down to 150°C (approximately 300°F). Using a piping bag with a large round tip, pour the batter onto a parchment-lined baking sheet in small round piles (about 2 cm diameter) (approximately 3/4 inch) with some space between. Bake for 25-30 minutes, leaving the oven door open a crack. Remove from the oven. Carefully lift a corner of the baking paper and pour some cold water onto the baking sheet.
Distribute the water evenly on the sheet so that the macaroons cool down quickly. Using a cake spatula, carefully remove the macaroons. Place half the macaroons with the curl down and the other half with the curl up on a clean work surface.
For the cream: Mix the cream cheese with a little powdered sugar, the raspberry syrup and the rose water until smooth. Spread a little cream on each of the macaroons with the curl down.
For decorating: Set 3 raspberries on each of the macaroon halves that have cream on them. Use the other halves as tops. Serve immediately.
