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Line 2 tray with grease proof paper, trace 1 1/4 circles, leaving a good sized gap between them, turn paper over.
Large bowl, whisk eggs whites to stiff peaks, add sugar a little at a time, whisking well between additions,
Mix together ground almonds and icing sugar, gently fold in the almond mixture, spoonful at a time,add a few drops of colouring folding the mixture carefully, transfer macaron mixture into piping bag, using guidelines pipe mixture into centre of each circle allowing to spread and fill out into an even, round shape.
Bake in middle of oven for 18-20 mins, until the surface is set firm, leave for 15-20 mins, then transfer to wire rack to cool completely.
Pour double cream into bowl add colouring whisk until thick sandwich macaroons together.
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 75 | ||
Calories from Fat: 49 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 14.9mg | 5 % | |
Sodium 10.8mg | 0 % | |
Potassium 34.1mg | 1 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.6g | ||
Protein 1.1g | 2 % | |
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: 75
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