Semolina and Almond Macaroons
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
89
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 89 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 75 mg | (2 %) | ||
| Calcium | 10 mg | (1 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- Ingredients
- 2 egg whites
- 125 grams superfine sugar
- 125 grams ground almonds
- 50 grams Semolina
- 25 grams cornstarch
- 1 tsp lemon juice
- 25 grams Almond slivers
- 25 grams dark, chopped Couverture
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
In the bowl of an electric mixer, beat the egg whites until stiff. Gradually add the sugar and beat until stiff and shiny. Fold in the ground almonds, semolina, cornstarch and lemon juice.
2.
With two dampened teaspoons scoop out egg shaped portions of dough and place 1-inch apart on the baking sheet. Sprinkle with almonds. Bake in on the middle rack of the oven with the door slightly ajar for 20-25 minutes. Cool on a wire rack.
3.
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Spoon into a piping bag with a fine, plain tip and decorate the macaroons with fine lines.
