Macarons de cacao

70 min

Suitable for vegetarians

Temperature: Room temperature

Additional culinary preparation: Bakery

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

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

Elaboration

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)

Energy

132.86

kcal

Carbohydrates

15.47

Proteins

2.24

Lipids

6.86

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.