Try this Almond and Avocado Macarons recipe, or contribute your own.
Suggest a better descriptionHeat oven to 375*. Line two baking sheets with parchment. In a food processor, process 3/4 cups confectioner's sugar with flour until combined, 1 to 2 minutes. In a bowl, beat egg whites and cream of tartar with an electric mixer on medium-high until foamy. Beat in granulated sugar until soft peaks form. Add almond extract and red food coloring, if desired; beat just until meringue peaks are firm and glossy, 3 to 8 minutes. Sift sugar-flour mixture over meringue; gently combine. Drop batter by tablespoonfuls onto baking sheets, leaving 1 inch between each. Bank baking sheets down hard on counter to force out air bubbles; let sit 20 minutes. Place baking sheets in the top and bottom third of oven; reduce heat to 300*. Bake until macarons are golden on the bottom, 10 to 10 minutes. Remove from sheet; let cool on rack. Process remaining 1 1/4 cups confectioner's sugar, avocado, butter, juice, vanilla, salt and green food coloring, if desired, until smooth. Spread 1 tsp. filing on half of the macarons; top with remaining macarons. Serve or wrap and refrigerate up to 2 days.
The Skinny: 213 calories per 3 macarons, 11 g fat (3 g saturated), 27 g carbs, 2 g fiber, 3 g protein.
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 101 | ||
Calories from Fat: 32 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 4.1mg | 1 % | |
Sodium 5.9mg | 0 % | |
Potassium 45.2mg | 1 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 16.4g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 101
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