Oatmeal-Buckwheat Macaroons with Apricots
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
433
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 14.51 g | (15 %) | ||
| Fat | 3.85 g | (3 %) | ||
| Carbohydrates | 86.75 g | (58 %) | ||
| Sugar added | 41.57 g | (166 %) | ||
| Roughage | 9.95 g | (33 %) |
more nutritional values
| Vitamin A | 38.52 mg | (4,815 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.18 mg | (2 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 2.17 mg | (18 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 2.55 μg | (1 %) | ||
| Pantothenic acid | 0.09 mg | (2 %) | ||
| Biotin | 2.34 μg | (5 %) | ||
| Vitamin B₁₂ | 0.06 μg | (2 %) | ||
| Vitamin C | 2.44 mg | (3 %) | ||
| Potassium | 284.06 mg | (7 %) | ||
| Calcium | 27.43 mg | (3 %) | ||
| Magnesium | 5.69 mg | (2 %) | ||
| Iron | 2.83 mg | (19 %) | ||
| Iodine | 18.37 μg | (9 %) | ||
| Zinc | 0.05 mg | (1 %) | ||
| Saturated fatty acids | 0.01 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
60
- Ingredients
- 80 grams dried Apricot
- 4 egg whites
- 1 pinch salt
- 1 tsp lemon juice
- 170 grams powdered sugar
- 125 grams fine Oats
- 125 grams Buckwheat flour
- dried, slivered Apricot (for garnish)
Preparation steps
1.
Preheat the oven to 150°C (approximately 300°F).
2.
Finely chop the apricots. In a bowl, beat the egg whites with the salt and lemon juice until stiff peaks are formed. Continue beating while adding the powdered sugar 1 spoonful at a time until very stiff and glossy. In a bowl, stir the oatmeal and buckwheat flour together. Gently fold into the egg whites along with the apricots until thoroughly combined.
3.
Line 1 or 2 baking sheets with parchment paper depending on size. Place the meringue mixture in a piping bag fitted with a round tip. Pipe small mounds on the baking sheets.
4.
Bake in the oven for 20-25 minutes. Remove from oven and remove the parchment paper from the baking sheet. Allow to cool completely.
5.
Serve with the slivered apricots.
