Guideline Daily Amounts
- Energy
- 688kJ 164kcal
- Fat
- 8.3g
- Saturates
- 4.2g
- Sugars
- 18.8g
- Salt
- 0.05g
Description
Ingredients
INGREDIENTS: Sugar, Almond Powder (22%), Dark Chocolate (11%) [Cocoa Mass, Sugar, Cocoa Butter, Fat Reduced Cocoa Powder, Emulsifier (Lecithins), Flavouring], Cocoa Powder, Dried Egg White, Potato Starch, Corn Starch, Thickeners (Carrageenan, Xanthan Gum), Antioxidant (Extracts of Rosemary).
Allergy Information
Number of uses
Net Contents
Preparation and Usage
Cooking time: 40 minutes
Makes: 8 macarons
Method: Oven, Hob
TO MAKE THE MACARONS
You will need: 40 ml water ; 80 ml single or whipping cream
Method:
PREPARE THE MACARONS
IMPORTANT : DO NOT PRE-HEAT THE OVEN
1. Pour 40 ml of water in a bowl.
2. Add the macarons mix and mix gently to disperse.
3. Whip for 2 minutes at maximum speed with an electric mixer.
4. On a sheet of baking paper, using a pipe, shape 16 rounds of 3-4 cm of diameter.
5. Place in the cold oven, put heat at 50°C (fan) and bake for 20 min, then, increase the temperature to 150°C and bake for 20 min more.
6.Tear off macarons from paper after 10 min cooling time.
PREPARE THE FILLING
While the macarons are baking, prepare the filling.
1. Bring 80 ml of cream to the boil.
2. Remove the pan from the heat and immediately pour the contents of the filling mix sachet into the hot cream. Mix with a hand whisk until smooth and homogeneous.
3. Pour into a bowl and refrigerate for 30min.
ASSEMBLE
1. Spoon (or pipe) the cream onto half the macaron shells and cover with the remaining shells.
2. Refrigerate for at least 30min, and until serving.
| Typical Values | Per 100g | One macaron (37g) |
|---|---|---|
| Energy | 1858kJ / 444kcal | 688kJ / 164kcal |
| Fat | 22.4g | 8.3g |
| Saturates | 11.4g | 4.2g |
| Carbohydrate | 51.4g | 19.0g |
| Sugars | 50.8g | 18.8g |
| Fibre | 3.8g | 1.4g |
| Protein | 7.4g | 2.7g |
| Salt | 0.13g | 0.05g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions, with whipping cream. | - | - |
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