24 Serves
107 Mins
8 g
20 g
4 g
Sift the almond flour and powdered sugar together into a large bowl to remove any lumps.
Ingredients, vitamins, and health benefits
Almond Flour
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EgyptianVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
26 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
46 mg / 1,250 mgPotassium
151 mg / 4,700 mgSodium
107 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Whisk the egg whites in a clean bowl 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 into a piping bag and pipe small rounds onto a baking sheet lined with parchment paper.
Tap the baking sheet firmly on the counter to release air bubbles and let the macarons rest until a skin forms.
Bake in a preheated oven until the feet are set and the shells are firm.
Powdered Sugar
Granulated Sugar
Egg White
Vitamin E
2 mg / 15 mgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
26 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
46 mg / 1,250 mgPotassium
151 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7
g50
g6
g
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TaiwaneseZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g