Pre-heat oven to 180°C.
Chocolate Almond Macaroons
Chocolate Almond Macaroons
- Makes7 servings
- Prep Time15 min
- Cook Time12 min
- Total Time27 min
- Calories195
- Made withSplenda Granulated Sweetener
Ingredients
- 2 egg whites
- 1 teaspoon almond extract
- 150 g / 5½ oz ground almonds
- 15 g / ½ oz ground rice
- 7 blanched almonds, split
- 16 g SPLENDA® Granulated
For the filling
- 15 g / ½ oz dark chocolate, broken into pieces
- 100 g / 3½ oz low fat cream cheese
- 2 teaspoons SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy195 kcal250%
- Total Fat14.50 g18.59%
- of which saturates1.90 g0.69%
- Total Carbohydrate7.7 g2.8%
- of which sugars3.20 g1.16%
Instructions
1
2
Whisk the egg whites until stiff then whisk in the Splenda and almond extract.
3
Stir in the ground almonds and ground rice and mix together.
4
Using your hands, shape mixture into 14 balls the size of a walnut and press into domed discs.
5
Press a split almond into the centre of each disc and place on a baking sheet lined with silicone paper. (You’ll need two baking sheets.)
6
Bake in a pre-heated moderate oven at 180°C / 350 F for 10-12 minutes until golden. Remove from the oven and allow to cool on the baking sheets.
For the filling
7
Put the chocolate in a small bowl and place over a pan of simmering water until melted.
8
Add the cream cheese and Splenda then mix well together.
9
Sandwich two macaroons back to back with a generous portion of filling and repeat to make seven macaroons.
Made with
Splenda Granulated Sweetener
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