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Leslie Hinkle: "I have made macarons many times, they are tricky…" Read More
6Ingredients
68Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 oz. almond flour
- 4 oz. powdered sugar
- 2 oz. egg whites
- 1/4 tsp. cream of tartar
- 1 oz. sugar
- 1/2 tsp. vanilla extract
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Directions
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium25mg1% |
| Potassium55mg2% |
| Protein5g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber2g8% |
| Sugars36g |
| Vitamin A |
| Vitamin C |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Leslie Hinkle a year ago
I have made macarons many times, they are tricky to do well, of course it is better to let them set longer than you might anticipate. They need to form an even crust on top before they are baked or the foot will not develop properly. The merangine is can be challenging to get to the right texture, I recomenend using the Italian merangine method as it is less apt to break down with the addition of almond flour
grace 4 years ago
Turns out better if you let the batter set for a while on the tray. Other than that, great results.