Chocolate Almond Macaroons

Chocolate Almond Macaroons

  • Makes7 servings
  • Prep Time15 min
  • Cook Time12 min
  • Total Time27 min
  • Calories195
  • Made withSplenda Granulated Sweetener


    • 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%



    Pre-heat oven to 180°C.


    Whisk the egg whites until stiff then whisk in the Splenda and almond extract.


    Stir in the ground almonds and ground rice and mix together.


    Using your hands, shape mixture into 14 balls the size of a walnut and press into domed discs.


    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.)


    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


    Put the chocolate in a small bowl and place over a pan of simmering water until melted.


    Add the cream cheese and Splenda then mix well together.


    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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