| 1 (ea. 1.16 oz) | Egg white, large | |
| 1 pinch | Salt, Kosher salt, table salt | |
| 1 tsp | Lemon juice, fresh cold-pressed | |
| ¼ cup 1¼ tsp | Xylitol, Birch Sugar, powdered | |
| ⅞ cup | Coconut, dried, desiccated, unsweetened | |
| 5.59 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:0.40 oz (calculated)Notes: 1 macaron, about 1 tablespoon
- Temperature: 338 °F
- Whisk the egg white with a pinch of salt until it is stiff.
- Add the lemon juice and xylitol while continuing to whisk the egg white.
- You should get a glossy mixture that forms stiff peaks.
- Fold in the desiccated coconut.
- Line a baking tray with parchment paper.
- Use a tablespoon measure to add small mounds of the meringue to the baking tray. Alternatively, use a piping bag.
- Bake for about 15 minutes. The macarons are done when they start to brown.
- Let cool completely before removing from the tray. If the macarons stick to the parchment paper, use a spatula to loosen them.
- Calorie count44 kcal
- % of calories by macros
Fat 65.9 % 29 kcal 3.2 g Net Carbs 4.5 % 2 kcal 0.4 g Sugar Alcohols 20.5 % 9 kcal 3.6 g Dietary Fiber 4.5 % 2 kcal 0.8 g Protein 4.5 % 2 kcal 0.6 g - Approx. WW SmartPoints™2.1
- Cholesterol 0 mg
- Sodium 16.2 mg
- Fat 3.2 g
- Saturated Fat 2.9 g
- Trans Fat 0 g
- Carbohydrates 4.8 g
- Dietary Fiber 0.8 g
- Total Sugars 0.4 g
- Added Sugar 0 g
- Sugar alcohols 3.6 g
- Protein 0.6 g
- Calcium 1.5 mg
- Iron 0.2 mg
- Magnesium 4.8 mg
- Potassium 31.3 mg
- Zinc 0.1 mg
- Vitamin A (Retinol Equivalents) 0 mcg
- Vitamin B12 0 mcg
- Vitamin C 0.2 mg
- Folate 0.6 mcg
- Folic Acid 0 mcg