12 Serves
46 Mins
17 g
29 g
11 g
Sift the almond flour and powdered sugar together into a large bowl to ensure a smooth macaron shell texture.
Ingredients, vitamins, and health benefits
Almond Flour
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Vitamin B1
0 mg / 1.2 mgVitamin 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
165 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
158 mg / 1,250 mgPotassium
247 mg / 4,700 mgSodium
293 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
2 g / 28 gSugar
26 g / 50 gSaturated Fat
4 g / 20 gCholesterol
18 mg / 300 mgCaffeine
5 mgNet Carbs
28 gAlcohol
0 g
Using an electric mixer, whip the egg whites until stiff peaks form, then gently fold in the dry ingredients to create the macaron batter.
Transfer the batter to a piping bag and pipe small circles onto a baking sheet lined with a silicone baking mat, then let them rest until a skin forms.
Bake the shells in a preheated oven until set, then allow them to cool completely before filling.
Prepare the filling by whipping mascarpone cheese with espresso powder, then pipe it between two cooled shells and dust with cocoa powder.
Powdered Sugar
Espresso Powder
Cocoa Powder
Egg White
Mascarpone cheese
Vitamin A
51 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
3 mg / 15 mgVitamin B1
0 mg / 1.2 mgVitamin 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
165 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
158 mg / 1,250 mgPotassium
247 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
26 g / 50 gSaturated Fat
4 g / 20 gCholesterol
18 mg / 300 mgCaffeine
5 mgNet Carbs
14
g178
g26
g
Italian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgAlcohol
0 g