Tropical Fruit Macaroon Sandwiches

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Tropical Fruit Macaroon Sandwiches
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Health Score:
6,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
501
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie501 kcal(24 %)
Protein9.81 g(10 %)
Fat31.31 g(27 %)
Carbohydrates49.08 g(33 %)
Sugar added30.48 g(122 %)
Roughage2.95 g(10 %)
Vitamin A90.06 mg(11,258 %)
Vitamin D0.22 μg(1 %)
Vitamin E6.1 mg(51 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.14 mg(13 %)
Niacin0.96 mg(8 %)
Vitamin B₆0.03 mg(2 %)
Folate1.72 μg(1 %)
Pantothenic acid0.21 mg(4 %)
Biotin1.61 μg(4 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C1.45 mg(2 %)
Potassium241.04 mg(6 %)
Calcium80.27 mg(8 %)
Magnesium127.93 mg(43 %)
Iron4.26 mg(28 %)
Iodine13.18 μg(7 %)
Zinc0.92 mg(12 %)
Saturated fatty acids12.5 g
Cholesterol25.43 mg

Ingredients

for
20
Ingredients
4 room temperature egg whites
2 teaspoons lemon juice
¾ cup Agave syrup
1.333 cups Almond flour
2 teaspoons cocoa powder
1 tablespoon chopped Pistachio
1 cup plain Dark chocolate (70% cocoa solids, chopped)
1 ½ tablespoons butter (diced)
cup Coconut cream (Full fat from the top on the can)
1 Passion fruit (pulp)
How healthy are the main ingredients?
Agave syrupPistachioPassion fruit

Preparation steps

1.

Heat the oven to 270F

Line 2 large baking trays with parchment paper

2.
Whisk the egg whites with the lemon juice until they form stiff peaks, then gradually trickle in the sugar, still whisking. Continue whisking until the mixture is firm and glossy.
3.

Carefully fold in the almond flour and cocoa. Spoon the mixture into a piping bag with a large round nozzle and pipe rounds approximately 43/4" in diameter onto the baking trays. Leave to stand for 10-15 minutes to form a slight skin.

4.

Lightly press a few pistachios into half the rounds. Bake for 20-25 minutes until just firm. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.

5.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Whisk the butter into the melted chocolate and leave to cool.
6.

Whisk the full fat coconut cream until thick and fold into the cool chocolate with the passion fruit pulp. If you are having trouble getting your coconut cream to thicken, add a little bit of powdered sugar or tapioca starch

7.
Invert the plain macaroons and spread with the chocolate mixture. Place a pistachio topped macaroon on top and leave to set.