Almond-peanut macaroons with jam
Votes: 2
Time: 1 hour 20 min.
Complexity: average
Quantity: 15 pcs.
Complexity: average
Quantity: 15 pcs.
Nutritional value per serving:
Calories 75, total fat 2 G., saturated fats 0 G., proteins 1 G., carbohydrates 13 G., fiber 1 G., cholesterol 0 mg, sodium 9 mg, sugar 12 G.
Calories 75, total fat 2 G., saturated fats 0 G., proteins 1 G., carbohydrates 13 G., fiber 1 G., cholesterol 0 mg, sodium 9 mg, sugar 12 G.
Almond-peanut macaroons with jam - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup unsalted roasted peanuts
- 1/4 cup almonds
- 1 cup powdered sugar
- 2 egg whites, room temperature
- 3 tbsp. granulated sugar
- 1/2 tsp vanilla extract
- 1/4 cup raspberry, strawberry, or grape jam
We recommend
Recipes with similar ingredients: almond, nuts, Peanut, Orange zest, raspberry jam, sour cream, eggs, biscuit dough, vanilla extract, powdered sugar
Cooking the dish according to the recipe:
- Line two baking sheets with parchment paper. Using a small cutter and a glass, mark out circles, drawing three rows of 8 cm diameter circles with a 4 cm gap between them.
- Finely grind the peanuts and almonds in a food processor. Add the powdered sugar and continue to process until a fine powder forms. Sift through a fine sieve. If any large pieces remain, re-grind and sift.
- In a large bowl, beat the egg whites with a mixer on high speed until foamy. Gradually add the granulated sugar and beat until fluffy. Add the vanilla and beat until thick. Continuing to beat, gradually add the nut mixture and mix until smooth.
- Place the batter in a pastry bag fitted with a round tip about a centimeter in diameter. Holding the pastry bag perpendicular to the baking sheet, pipe the batter onto the parchment paper in the marked area to form circles. Shake the baking sheets gently to allow the batter to settle, and let them rest for 15 minutes to form a crust. Preheat oven to 190°C.
- Bake the almond-peanut macarons until lightly crisp, 13 to 15 minutes. Remove the cookies, along with the parchment paper, and let cool.
- Carefully peel the almond-peanut macarons from the parchment paper. Spread jam on the flat side and top with another cookie. Repeat with the remaining halves.
Categories:
Similar recipes
