Schokoma Caron

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Schokoma Caron
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Health Score:
5,6 / 10
40 min.
ready in 1 hr 20 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,363 kcal(65 %)
Protein26.26 g(27 %)
Fat102.22 g(88 %)
Carbohydrates110.3 g(74 %)
Sugar added62.37 g(249 %)
Roughage5.45 g(18 %)
Vitamin A250.6 mg(31,325 %)
Vitamin D0.3 μg(2 %)
Vitamin E13.04 mg(109 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.86 mg(78 %)
Niacin5.03 mg(42 %)
Vitamin B₆0.1 mg(7 %)
Folate30.73 μg(10 %)
Pantothenic acid0.56 mg(9 %)
Biotin35.05 μg(78 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C1.19 mg(1 %)
Potassium818.28 mg(20 %)
Calcium211.73 mg(21 %)
Magnesium261.02 mg(87 %)
Iron11.09 mg(74 %)
Iodine26.49 μg(13 %)
Zinc3.46 mg(43 %)
Saturated fatty acids49.53 g
Cholesterol90.05 mg


For the macaroons
4 egg whites
2 teaspoons lemon juice
250 grams superfine sugar
200 grams ground almonds
red Food coloring (as desired)
For the chocolate cream
200 grams Dark couverture chocolate
200 grams white Chocolate
200 milliliters Whipped cream
60 grams butter
How healthy are the main ingredients?
sugaralmondChocolateWhipped cream

Preparation steps


For the macaroons: Preheat the oven to 150°C (approximately 300°F). Line a baking sheet with parchment paper. In the bowl of an electric mixer, beat the egg whites with the lemon juice to very stiff peaks. Gradually beat in the sugar until the mixture is very stiff and shiny. Gently fold in the almonds. food coloring as desired and spoon into a piping bag with large round tip. Pipe 2 cm (approximately 3/4-inch) in diameter rounds of the dough onto the baking sheet. Bake until dry, about 40 minutes, leaving the oven door slightly ajar.


For the chocolate cream: Chop the dark and white chocolate into small pieces and gently heat each in a separate bowl over a hot water bath until melted. Beat the cream until soft peaks form. Melt the butter in small pieces and whisk half into each of the melted chocolates. Once the chocolate has cooled, fold half the cream into each of the melted chocolates. Fill a pastry bag with the  dark chocolate cream and pipe it onto the flat side of the macaroons. Cover the other half with white chocolate cream and assemble both halves carefully.