RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.6295
Energy (kCal)	2794.47
Carbohydrates (g)	28.637
Total fats (g)	299.3023
Fatty acids, total saturated 20:0 (g)	0.0414
Fatty acids, total saturated 18:3 undifferentiated (g)	25.5169
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0114
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0049
Fatty acids, total trans (g)	0.0153
Riboflavin (mg)	0.1505
Tocopherol, beta (mg)	0.3270
Lactose (g)	0.0231
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	6.2762
Tocopherol, delta (mg)	0.0981
Arginine (g)	0.2138
Proline (g)	0.1436
Fatty acids, total polyunsaturated 18:1 t (g)	0.0114
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1122
Adjusted Protein (g)	0.0000
Cystine (g)	0.0947
Tocotrienol, beta (mg)	0.0708
Selenium, Se (g)	6.6140
Copper, Cu (mg)	0.0149
Maltose (g)	0.0231
Zinc, Zn (mg)	0.0387
Total lipid (fat) (g)	299.3023
Vitamin K (phylloquinone) (g)	37.1145
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0104
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	479.2100
Folate, total (g)	1.5800
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1.0000
Energy (kcal)	2794.4700
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2540
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1317
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	28.2254
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	1.1826
Vitamin C, total ascorbic acid (mg)	2.5800
Lutein + zeaxanthin (g)	0.3600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2670
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	4.9860
Fatty acids, total saturated 16:0 (g)	21.8750
Carbohydrate, by difference (g)	28.6370
Vitamin D (IU)	0.0000
Fructose (g)	0.0231
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4026
Tyrosine (g)	0.1508
Potassium, K (mg)	71.2100
Fatty acids, total saturated 12:0 (g)	22.8028
Vitamin A, RAE (g)	0.0600
Serine (g)	0.2633
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2264
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0169
Fatty acids, total saturated 22:0 (g)	0.0104
Fatty acids, total saturated 14:0 (g)	9.0759
Histidine (g)	0.0957
Isoleucine (g)	0.2181
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0604
Water (g)	32.7632
Fatty acids, total saturated 8:0 (g)	3.7071
Tocotrienol, delta (mg)	0.1362
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.1400
Sodium, Na (mg)	56.1060
Iron, Fe (mg)	0.1767
Energy (kJ)	11691.3975
Ash (g)	0.2941
Caffeine (mg)	0.0000
Glycine (g)	0.1363
Fatty acids, total trans-polyenoic (g)	0.0038
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	130.6559
Fatty acids, total polyunsaturated (g)	156.1728
Vitamin E (alpha-tocopherol) (mg)	1.0460
Sucrose (g)	27.3995
Vitamin B-6 (mg)	0.0061
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2600
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2660
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0706
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0082
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0030
Folate, food (g)	1.5800
Fatty acids, total saturated 20:1 (g)	1.0033
Fatty acids, total monounsaturated (g)	59.3685
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.9134
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0049
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.6775
Fatty acids, total polyunsaturated 16:1 c (g)	0.0087
Fatty acids, total saturated (g)	67.2679
Vitamin B-12 (g)	0.0297
Calcium, Ca (mg)	9.3090
Fatty acids, total saturated 10:0 (g)	2.9376
Galactose (g)	0.0231
Tocotrienol, gamma (mg)	0.1962
Alanine (g)	0.2323
Glutamic acid (g)	0.5115
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0200
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3353
Folate, DFE (g)	1.5800
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0038
Fiber, total dietary (g)	0.2120
Tryptophan (g)	0.0412
Threonine (g)	0.1482
Fatty acids, total polyunsaturated 18:1 c (g)	3.4079
Manganese, Mn (mg)	0.0260
Protein (g)	3.6295
Cryptoxanthin, beta (g)	0.9000
Fatty acids, total saturated 18:1 undifferentiated (g)	57.8653
Betaine (mg)	0.0990
Phosphorus, P (mg)	5.7180
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 375°F Line a baking sheet with parchment (do not grease or use silicone). | 2. Pulse the walnuts with the icing sugar in a food processor until finely ground, then sift. Set aside. | 3. In a very clean bowl with electric beaters, beat the egg white, meringue powder, sugar and salt until stiff peaks form (this should take 8-10 minutes). | 4. Beat in the vanilla and colouring until well blended. | 5. Gently dust the walnut mixture over the beaten mixture and gently fold it in until the meringue is smooth and shiny. | 6. Transfer to a piping bag (or plastic bag with the corner snipped off) and pipe 3/4" rounds on the parchment. | 7. Tap the baking sheet on a counter gently (to release any trapped air bubbles), then set aside for 15 minutes. | 8. Place in the oven and immediately reduce the oven temperature to 350°F | 9. Bake 10-12 minutes and cool completely on the sheets. | 10. For filling: | 11. Cream together coconut oil, icing sugar, Limoncello, extract, lemon zest and colouring until creamy. | 12. Chill at least 1 hour before filling the macarons with 1/2 tbsp of the mixture. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
walnut	1 1/8	1/8	2168.01	0.0	0.0	245.25
icing sugar	1 3/4	3/4	-	-	-	-
egg white	1		17.16	0.2409	3.597	0.0561
meringue powder	1	teaspoon	-	-	-	-
sugar	2	tablespoons	110.124	27.5448	0.0	0.0
salt	1	pinch	-	-	-	-
vanilla extract	1	teaspoon	12.095999999999998	0.5313	0.0025	0.0025
green food coloring	2	teaspoons	-	-	-	-
coconut oil	1/4	cup	486.14	0.0	0.0	53.9877
icing sugar	1/2	cup	-	-	-	-
limoncello	2	tablespoons	-	-	-	-
lemon extract	1	teaspoon	0.94	0.32	0.03	0.006
lemon zest	1		-	-	-	-
yellow food coloring	1	dash	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

California Walnut Meringues With Limoncello Buttercream