Sift powdered sugar and almond flavor in separate bowl and set aside. Beat egg whites in bowl of standard mixer with a whisk until foamy. Beat in extra super fine sugar until whites hold straight up peaks. Quickly add ¾ t coconut flavor and 1 t pink gel color. Fold the almond mixture into the whites. Preheat the oven to 285 degrees. Spoon into pastry bag with ½ tip - plain round. Pipe batter onto parchment. Let it set until a film forms on top. Bake at 285 degrees for 12 minutes. Let cool. Match sets of two same shapes.
Filling: Cook whites and sugars over simmering water bath until hot to touch, whisking constantly in the mixing bowl. On the medium speed of the mixer, beat until cool and white. Add soft butter, 1 T at a time for 23 minutes. Flavor with pinch of salt and coconut flavor to taste.
Heat cream to just before boiling. Pour over chopped chocolate and stir gently, to prevent air bubbles, till all chocolate is melted. Add butter and vanilla.
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|Serving Size: 1 Recipe (1516g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 6139 (97%)|
|Amt Per Serving||% DV|
|Total Fat 682.1g||910 %|
|Saturated Fat 254.4g||1272 %|
|Monounsaturated Fat 318.1g|
|Polyunsanturated Fat 69.2g|
|Cholesterol 1631.2mg||502 %|
|Sodium 1262.2mg||44 %|
|Potassium 1139.9mg||30 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 14.9g|
|Protein 63.2g||90 %|
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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: 6329
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