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105 calories, 5 g fat, 1.9 g protein, 14.7 g carbohydrate, 0.9 g fibre, 9 mg sodium
For best quality we suggest using weighted measurements for this recipe. All given volumes are approximate and may not yield satisfactory results.
**Be sure to watch your egg whites while working on your syrup. When the syrup comes to temperature, the egg whites should be frothy. If not, increase your speed slightly. When the temperature hits 239°F/115°C they syrup will soon be ready to be poured. Make sure all the whites are beaten at the bottom of the bowl.**
You can also fill macarons with icing or jams.