Whole Grain Apricot Macaroons
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(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
272
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 39 g | (156 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 223 mg | (6 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 42 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams dried Apricot
- 2 Tbsps lemon juice
- 50 grams whole Oats
- 50 grams Buckwheat
- 2 egg whites
- 150 grams cane sugar
- 1 packet Vanilla sugar
- 1 lemon (zested)
- 1 pinch cinnamon
- 1 pinch Anise seed
Preparation steps
1.
Finely chop the dried apricots and drizzle with the lemon juice. Toast the whole oats and buckwheat in a dry skillet until golden brown. Beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff and glossy. Fold the apricots, toasted oats and buckwheat into the egg whites.
2.
Stir in the lemon zest, cinnamon and anise seeds and drop the mixture, by the teaspoonful, onto a baking sheet lined with parchment paper. Bake in an oven preheated to 150°C (approximately 300°F) for 30 minutes, until golden brown. Remove from the oven and cool on a wire rack.
