850 calories; 24.2 g protein; 52.2 g fat; 79.8 g carbohydrate; 61.6 g net carbs; 121 mg sodium; 19 mg cholesterol; 12.7 g fiber
106 calories; 3.0 g protein; 6.5 g fat; 10.0 g carbohydrate; 7.7 g net carbs; 15 mg sodium; 2 mg cholesterol; 1.6 g fiber
1 16 cm (6 1/4") tart crust (without shiokoji; half recipe of okara no taruto kurasuto / tart crust with soybean pulp; prep-baked)
1 1/2 egg whites (53 g in photo)
53 g almond flour
43 g powdered sugar
Handful (approx. 100-120 g) huckleberries (100 g in photo)
2-3 tsp powdered sugar (to sprinkle before baking)
Preheat oven to 370 F / 180 C.
Beat egg whites, first at low speed until frothy, then at the highest speed until fine form is created.
Add almond flour, and fold.
Put huckleberries in tart crust, and top with macaron mixture.
Using tea strainer, sprinkle powdered sugar on top.
Bake for 45-50 minutes until top slightly colors.
Cool on wire rack.
- By weight, powdered sugar amount is 80% of egg whites or almond flour above. One egg white weighs approx. 35 grams.
- Huckleberry nutrition information is found here.
- Pacific Northwest native evergreen huckleberry (Vaccinium ovatum) at right.