12 Serves
81 Mins
Sift the almond flour and cocoa powder together into a large bowl to ensure a smooth texture.
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Vitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
52 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
101 mg / 1,250 mgPotassium
281 mg / 4,700 mgSodium
161 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
3 g / 28 gSugar
34 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
5 mgNet Carbs
36 gAlcohol
0 g
Whisk the egg whites until foamy, then gradually add granulated sugar until stiff, glossy peaks form.
Gently fold the dry ingredients into the meringue until the batter reaches a lava-like consistency.
Transfer the batter to a piping bag and pipe small, uniform circles onto a baking sheet lined with parchment paper.
Let the macarons rest until a skin forms, then bake in a preheated oven until they develop their signature feet.
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