| 1 (ea. 1.16 oz) | Egg white, large | |
| 1 pinch | Salt, Kosher salt, table salt | |
| ⅜ cup 3¼ tsp | Xylitol, Birch Sugar, powdered | |
| 4¼ tsp | Quark, curd cheese, full fat (40% fat) | |
| 1⅛ cups | Hazelnuts, filberts, ground | |
| 2 tbsp 1 tsp | Hazelnuts, filberts, whole | |
| 8.40 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:0.60 oz (calculated)Notes: 1 cookie, about 1 tablespoon
- Temperature: 320 °F
- Whisk the egg white with a pinch of salt until it is stiff.
- Add the xylitol while continuing to whisk the egg white.
- You should get a glossy mixture that forms stiff peaks.
- Mix a tablespoon of the egg white mix with the quark.
- Then add to the remaining egg white, folding in the quark mix.
- Fold in the ground hazelnuts.
- Use a tablespoon measure to add small mounds of the meringue to the baking tray. Alternatively, use a piping bag.
- Leave space between each macaron, as they will spread while baking.
- Add a whole hazelnut to the center of each macaron.
- Bake for about 20 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 count63 kcal
- % of calories by macros
Fat 65.1 % 41 kcal 4.7 g Net Carbs 3.2 % 2 kcal 0.6 g Sugar Alcohols 20.6 % 13 kcal 5.7 g Dietary Fiber 1.6 % 1 kcal 0.7 g Protein 9.5 % 6 kcal 1.5 g - Approx. WW SmartPoints™2.0
- Cholesterol 0.5 mg
- Sodium 14.9 mg
- Fat 4.7 g
- Saturated Fat 0.4 g
- Trans Fat 0 g
- Carbohydrates 7 g
- Dietary Fiber 0.7 g
- Total Sugars 0.4 g
- Added Sugar 0 g
- Sugar alcohols 5.7 g
- Protein 1.5 g
- Calcium 10.3 mg
- Iron 0.4 mg
- Magnesium 12.6 mg
- Potassium 56.5 mg
- Zinc 0.2 mg
- Vitamin A (Retinol Equivalents) 2.1 mcg
- Vitamin B12 0 mcg
- Vitamin C 0.5 mg
- Folate 8.6 mcg
- Folic Acid 0.4 mcg