Nutty Cappuccino Macaroons
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
329
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 53 g | (212 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 87 mg | (2 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 54 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 cup ground almonds
- ½ cup ground Walnut
- 1 ¾ cups powdered sugar
- 2 large egg whites
- To decorate
- ½ cup butter (softened)
- 2 ¼ cups powdered sugar
- 1 Tbsp milk
- 1 Tbsp instant Espresso powder
Product recommendation
Suggested variation; try filling the macaroons with maple buttercream - just replace the milk and espresso powder with 2 tbsp maple syrup.
Preparation steps
1.
Oil and line a large baking sheet with baking parchment.
2.
Grind the ground almonds, walnuts and icing sugar together in a food processor to a very fine powder.
3.
Whisk the egg whites to stiff peaks in a very clean bowl then carefully fold in the nut and sugar mixture. Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2 (1/2) cm / 1" rounds onto the baking tray. Leave the uncooked macaroons to stand for 30 minutes to form a skin.
4.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3.
5.
Bake for 10 - 15 minutes or until crisp on the outside and still a bit chewy in the middle. Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.
6.
Beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time. Use a whisk to incorporate the milk and espresso powder, then whisk for 2 minutes or until smooth and well whipped.
7.
Spoon the buttercream into a piping bag fitted with a medium plain nozzle and pipe an even round onto half of the macaroons. Sandwich together with the other halves.
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