Nut Macarons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 93 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 129 mg | (3 %) | ||
| Calcium | 10 mg | (1 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the chestnut cream
- 1 Vanilla bean
- 200 grams Chestnuts cooked (vacuum packed)
- 20 grams sugar
- For the macarons
- 30 grams ground almonds (peeled off)
- 30 grams ground Hazelnuts (peeled off)
- 110 grams powdered sugar
- 2 egg whites
- 20 grams sugar
- Food coloring (brown)
Preparation steps
For the chestnut cream, slit vanilla pod and add to a small pot with the chestnuts. Cover with water and simmer about 15 minutes. Then remove from the heat, remove the vanilla pod and puree. Mix the sugar in a small saucepan with 1 tablespoon water and heat slowly until bubbles form, then add the chestnut puree and simmer until thick and brown, 10-15 minutes, stirring occasionally. Allow to cool and refrigerate until cold, at least 2 hours.
Preheat the oven to 150°C (approximately 300°F).
For the macarons, grind the almonds and hazelnuts with the powdered sugar and sift through a fine sieve onto a baking sheet. Bake in the oven for 5-7 minutes and let cool.
Beat egg whites until stiff, then sprinkle in the sugar and beat until glossy. Tint light brown with a few drops of food coloring. Fold in the nut mixture. Place mixture in a piping bag and pipe about 30 portions on a baking sheet lined with parchment paper. Let dry about 1 hour. Then bake in the oven for 10-12 minutes. Carefully remove from baking sheet and let cool.
Spread the bottom surfaces of half of the macarons with the chestnut cream and press a second macaron on top, pressing lightly.
