Meringue Star Cookies
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 10 min.
Preparation
Calories:
640
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 640 cal. | (30 %) | ||
| Protein | 17.52 g | (18 %) | ||
| Fat | 39.82 g | (34 %) | ||
| Carbohydrates | 62.47 g | (42 %) | ||
| Sugar added | 45.36 g | (181 %) | ||
| Roughage | 8.89 g | (30 %) |
more nutritional values
| Vitamin A | 0.42 mg | (53 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 18.13 mg | (151 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.98 mg | (89 %) | ||
| Niacin | 5.59 mg | (47 %) | ||
| Vitamin B₆ | 0.11 mg | (8 %) | ||
| Folate | 42.08 μg | (14 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 49.55 μg | (110 %) | ||
| Vitamin B₁₂ | 0.03 μg | (1 %) | ||
| Vitamin C | 0.58 mg | (1 %) | ||
| Potassium | 569.36 mg | (14 %) | ||
| Calcium | 216.24 mg | (22 %) | ||
| Magnesium | 213.74 mg | (71 %) | ||
| Iron | 2.95 mg | (20 %) | ||
| Iodine | 8.35 μg | (4 %) | ||
| Zinc | 2.54 mg | (32 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the dough
- 300 grams sugar
- 3 egg whites
- 2 tsps lemon juice
- 500 grams ground almonds
- 3 tsps cinnamon
- sugar (for the table)
Preparation steps
1.
Beat the egg whites until stiff with the sugar. Stir in the lemon juice and beat until stiff, about 10 minutes. Transfer 4 tablespoons of the meringue into a cup and set aside, covered. Mix the almonds with the cinnamon and fold 3/4 into the egg whites. Knead into a pliable dough.
2.
Cover and chill for 1 hour. Roll out the dough on a table dusted with sugar until 6mm (approximately 1/4 inch) thick. Cut into stars and place on a parchment-lined sheet tray. Mix the cinnamon with the remaining egg white and spread over the cookies. Bake for 12 minutes at 180°C (approximately 350°F).
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