70 min
Suitable for vegetarians
Temperature: Room temperature
Additional culinary preparation: Bakery
Seasonal period: All year
Traces of gluten
Traces of gluten
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Egg whites 0.333 ud
Cocoa 0.003 kg
Icing sugar 0.025 kg
Ground almond 0.025 kg
Egg whites 0.333 ud
Water 0.017 l
Sugar 0.025 kg
Cream 0.017 l
White coating 0.042 kg
Orange slices 0.005 kg
Agar - agar 0.0 kg
  • Sift the ground almonds and icing sugar until well combined. Mix and grind again.
  • Add the egg whites first. It is convenient to separate the whites from the yolks the day before.
  • Make a syrup at 121 °C and pour the Italian merengue over the stiff egg whites.
  • Once warm, add the blended ground almonds, icing sugar and egg whites.
  • Spoon the macaroon mixture into a piping bag fitted with a number 6 nozzle. Pipe circles onto the baking tray lined with grease proof paper.
  • Set aside for 45 minutes at room temperature. The outside of the macarons must be crispy.
  • Bake at 160 °C for approximately 8 minutes.
  • The middle should be soft, as if it is not completely cooked.
Nutritional information (1 portion)
Fiber 0.18 g
Saturates 2.63 g
Monounsaturated fatty acids 1.35 g
Polyunsaturated fatty acids 0.14 g
Cholesterol 4.95 mg
Calcium 18.03 mg
Iron 0.24 mg
Zinc 0.1 mg
Vitamin A 13.41 ug
Vitamin C 0.03 g
Folic acid 0.68 ug
Salt (Sodium) 23.26 mg
Sugars 14.84 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.