Macaroon nutrition (full portion, with dark chocolate filling): 4000 kcal, 460 carbs, 84 g protein, 0.4 g Omega 3, 2.9 g Omega 6, 0.8 mcg B12, 0.8 mg B2, 835 IU vitamin A, 63 mg vitamin E, 739 mg calcium, 3.9 mg copper, 35 mg iron, 1166 mg magnesium, 3.9 mg manganese, 676 mg phosphorus, 41 mcg selenium, 7 mg zinc.
Ingredients:
8.5 oz/240 g/2 cups confectioners sugar
8.5 oz/240 g/2 cups almond flour
The egg whites from 4 medium eggs
2 oz/60g/1/4 cup granulated sugar
1 tsp baking powder
Directions:
With your electric mixer, mix the egg whites until foamy. Slowly pour in the granulated sugar. Whip on high until stiff peaks form.
In a large bowl, sift together almond flour, baking powder and confectioners sugar.
Using a rubber spatula, carefully fold egg whites with your dry ingredients.
Line cookie sheets with parchment paper. Transfer mixture into a large piping bag fitted with a 1M tip or larger. Pipe 1 1/2-inch circles onto your cookie sheets, spacing them approximately 2 inches apart. After you have finished piping the cookies out, using a wet finger, carefully smooth any bumps on the top out. Then give the cookie sheets a good whack on the counter. This removes any air bubbles that might have formed.
Allow cookies to sit out on your counter for about an hour, or until the tops have started to dry.
Bake at 300 °F/150 C/ gas mark 2 on the center rack of your oven. The cookies are done when they have risen and formed a wider layer around the bottom (also called the feet), and they are dry and hard to the touch. Should take about 15 minutes.
Allow cookies to cool at room temperature, and remove from cookie sheets.
Spoon filling onto one cookie, and top with a second creating a sandwich.
30ml/2 tbsp cream
Bring the cream to the boil and pour over the chocolate. Let stand for a minute and then stir. If it is not adequately melted then microwave for 20 seconds and stir – repeat until smooth. Allow to cool and thicken before piping onto macarons.
8.5 oz/240 g/2 cups confectioners sugar
8.5 oz/240 g/2 cups almond flour
The egg whites from 4 medium eggs
2 oz/60g/1/4 cup granulated sugar
1 tsp baking powder
Directions:
With your electric mixer, mix the egg whites until foamy. Slowly pour in the granulated sugar. Whip on high until stiff peaks form.
In a large bowl, sift together almond flour, baking powder and confectioners sugar.
Using a rubber spatula, carefully fold egg whites with your dry ingredients.
Line cookie sheets with parchment paper. Transfer mixture into a large piping bag fitted with a 1M tip or larger. Pipe 1 1/2-inch circles onto your cookie sheets, spacing them approximately 2 inches apart. After you have finished piping the cookies out, using a wet finger, carefully smooth any bumps on the top out. Then give the cookie sheets a good whack on the counter. This removes any air bubbles that might have formed.
Allow cookies to sit out on your counter for about an hour, or until the tops have started to dry.
Bake at 300 °F/150 C/ gas mark 2 on the center rack of your oven. The cookies are done when they have risen and formed a wider layer around the bottom (also called the feet), and they are dry and hard to the touch. Should take about 15 minutes.
Allow cookies to cool at room temperature, and remove from cookie sheets.
Spoon filling onto one cookie, and top with a second creating a sandwich.
Filling
Black chocolate filling
100g (3.53 ounces) dark chocolate30ml/2 tbsp cream
Bring the cream to the boil and pour over the chocolate. Let stand for a minute and then stir. If it is not adequately melted then microwave for 20 seconds and stir – repeat until smooth. Allow to cool and thicken before piping onto macarons.
White chocolate filling
100g (3.53 ounces) white chocolate
30 ml/2 tbsp sour cream
Melt the white chocolate in a microwave, first coarsely chop the chocolate. Place in a microwave safe bowl and heat on 50% power for 1 minute. Remove from the microwave and stir. Continue this process until the chocolate is almost melted. Then stir until the chocolate is smooth. Stir in the sour cream. Allow to cool and thicken before piping onto macarons.
30 ml/2 tbsp sour cream
Melt the white chocolate in a microwave, first coarsely chop the chocolate. Place in a microwave safe bowl and heat on 50% power for 1 minute. Remove from the microwave and stir. Continue this process until the chocolate is almost melted. Then stir until the chocolate is smooth. Stir in the sour cream. Allow to cool and thicken before piping onto macarons.
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