Nutty Sweet Sandwich Treats

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Nutty Sweet Sandwich Treats
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Health Score:
Health Score
4,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
220
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie220 kcal(10 %)
Protein3.08 g(3 %)
Fat11.59 g(10 %)
Carbohydrates27.99 g(19 %)
Sugar added23.24 g(93 %)
Roughage1.36 g(5 %)
Vitamin A44.63 mg(5,579 %)
Vitamin D0.01 μg(0 %)
Vitamin E2.91 mg(24 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.16 mg(15 %)
Niacin0.95 mg(8 %)
Vitamin B₆0.03 mg(2 %)
Folate7.08 μg(2 %)
Pantothenic acid0.06 mg(1 %)
Biotin7.64 μg(17 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C0.03 mg(0 %)
Potassium99 mg(2 %)
Calcium34.66 mg(3 %)
Magnesium33.64 mg(11 %)
Iron0.51 mg(3 %)
Iodine2.24 μg(1 %)
Zinc0.41 mg(5 %)
Saturated fatty acids3.72 g
Cholesterol13.65 mg
Author of this recipe:

Ingredients

for
18
For the macaroons
1 ½ cups
ground almonds
1 ½ cups
2
1 tablespoon
1 teaspoon
To decorate
½ cup
butter (softened)
2 cups
1 tablespoon
2 tablespoons
ground Pistachio
2 tablespoons
How healthy are the main ingredients?
almondPistachio

Preparation steps

1.
Oil and line a large baking sheet with baking parchment.
2.
Grind the ground almonds 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 almond and sugar mixture with the cherry syrup.
4.
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.
5.
Sprinkle with cocoa and leave the uncooked macaroons to stand for 30 minutes to form a skin.
6.
Preheat the oven to 170°C (150° fan) | 325F | gas 3.
7.
Bake for 10-15 minutes or until crisp on the outside and still a bit chewy in the middle.
8.
Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.
9.
Beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time.
10.
Use a whisk to incorporate the milk and ground pistachios, then whisk for 2 minutes or until smooth and well whipped.
11.
Spoon the buttercream into a piping bag fitted with a medium plain nozzle and pipe an even round onto the back of the macaroons.
12.
Top half of them with a spoonful of cherry jam and sandwich together with the other half.
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