Tropical Fruit Macaroon Sandwiches
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
191
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 191 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 306 mg | (8 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- Ingredients
- 4 room temperature egg whites
- 2 tsps lemon juice
- ¾ cup Agave syrup
- 1.333 cups Almond flour
- 2 tsps cocoa powder
- 1 Tbsp chopped Pistachio
- 1 cup plain Dark chocolate (70% cocoa solids, chopped)
- 1 ½ Tbsps butter (diced)
- ⅜ cup Coconut cream (Full fat from the top on the can)
- 1 Passion fruit (pulp)
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.
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