12 Serves
102 Mins
17 g
46 g
8 g
Sift the almond flour and powdered sugar together into a large bowl to ensure a smooth texture for the shells.
Ingredients, vitamins, and health benefits
Almond Flour
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EgyptianVitamin 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
53 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
94 mg / 1,250 mgPotassium
303 mg / 4,700 mgSodium
215 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
2 g / 28 gSugar
43 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Whip the egg whites with granulated sugar using a stand mixer until stiff, glossy peaks form.
Gently fold the dry ingredients into the meringue, adding a few drops of violet extract until the batter reaches a lava-like consistency.
Pipe the batter onto a baking sheet lined with a silicone baking mat and let them rest until a skin forms.
Bake the shells in a preheated oven until they develop their characteristic feet and are set.
Simmer the creme de cassis in a small saucepan until reduced to a thick syrup, then use it to fill the cooled macaron shells.
Powdered Sugar
Granulated Sugar
Egg White
Violet Extract
Creme De Cassis
Vitamin E
4 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
53 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
94 mg / 1,250 mgPotassium
303 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
43 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7
g50
g6
g
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TaiwaneseZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgAlcohol
0 g