Fennel Macarons With Fresh Mint Date Filling

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The subtle, analyzable filling spirit was inspired by Ladurée, the celebrated French bakery and confectionery.

Silan is simply a syrup made from dates and is sometimes labeled "date molasses." It is disposable astatine Mediterranean markets and successful immoderate earthy foods stores. Although not overmuch of it is called for here, it's worthy having connected hand. Drizzle it implicit salads, desserts, pancakes and roasted vegetables; usage successful vinaigrettes and salty-sweet sauces.

You'll request a ample pastry large fitted with a 1/2-inch plain tip. See TIPS, below.

The unbaked cookies request to air-dry for 30 minutes. The filling tin beryllium refrigerated, without the mint, up to 3 days successful advance. The cooky tops and bottoms tin beryllium baked, cooled and stored successful an airtight instrumentality for up to 5 days. The macarons are champion assembled conscionable earlier serving.

Ingredients

measuring cup

Servings: 15  sandwich cookies

For the cookies

  • 1/2 cupful (3 ounces) finely crushed almonds
  • 1 cupful confectioners' sugar
  • 1 spoon full fennel seed, freshly ground
  • 2 ample ovum whites
  • 2 tablespoons unrefined cane sweetener (may substitute superfine sugar)

For the filling

  • 4 ounces regular oregon low-fat pick cheese, astatine country somesthesia (do not usage nonfat)
  • 3/4 cupful (2 1/2 ounces) pitted dates, finely chopped
  • 1 tablespoonful day syrup (silan, spot headnote; whitethorn substitute honey)
  • 1 tablespoonful finely chopped caller mint

Nutritional Facts

Per cooky sandwich (using low-fat pick cheese)

  • Calories

    110

  • Fat

    4 g

  • Saturated Fat

    1 g

  • Carbohydrates

    16 g

  • Sodium

    30 mg

  • Protein

    3 g

  • Fiber

    1 g

  • Sugar

    13 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Sun Bread and Sticky Toffee: Date Desserts From Everywhere," by Sarah al-Hamad (Interlink, 2013).

Tested by Leanne Guido.

Published December 3, 2013

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Updated March 14, 2026

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