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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