Saffron Macarons

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Saffron Macarons
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Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
73
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie73 cal.(3 %)
Protein2 g(2 %)
Fat3 g(3 %)
Carbohydrates9 g(6 %)
Sugar added7 g(28 %)
Roughage1.8 g(6 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.7 mg(14 %)
Vitamin K4.4 μg(7 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.6 mg(5 %)
Vitamin B₆0 mg(0 %)
Folate3 μg(1 %)
Pantothenic acid0 mg(0 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C15 mg(16 %)
Potassium54 mg(1 %)
Calcium17 mg(2 %)
Magnesium18 mg(6 %)
Iron0.2 mg(1 %)
Iodine0 μg(0 %)
Zinc0.2 mg(3 %)
Saturated fatty acids0.3 g
Uric acid3 mg
Cholesterol0 mg
Complete sugar9 g

Ingredients

for
20
For the macarons
120 grams peeled almonds
1 sm can Saffron
2 egg whites
1 tsp lemon juice
150 grams powdered sugar
For the filling
100 grams Red currant jelly
How healthy are the main ingredients?
almond

Preparation steps

1.

Preheat the convection oven to 120°C (approximately 250°F). Line a baking sheet with parchment paper.

2.

Grind the almonds in a blender very finely. Dissolve the saffron in 1 tablespoon warm water. Beat the egg whites with the lemon juice and saffron water until stiff, and gradually sprinkle in the sugar. When the egg whites are glossy and form peaks, fold in the almonds carefully.

3.

Pour the mixture into a piping bag with a large round tip. On the baking tray, pipe uniform circles (2 cm diameter) (approximately 1 inch). Bake in the oven for about 25 minutes, leaving the oven door open very slightly. Remove from the oven and let cool.

4.

For the filling, stir the jelly until smooth, warming slightly in a pan as needed. Spread a small amount of the jelly on 1/2 of the macarons and place the other half on top. Arrange on a platter and serve.