Spanish Cinnamon Sweeties
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
61
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 61 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 24 mg | (1 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 3 mg | (1 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Line a baking tin or tray with non-stick baking paper.
2.
Beat the egg yolks, then pass through a fine-meshed sieve into a heatproof bowl.
3.
Combine the remaining ingredients in a small, heavy-based pan. Bring to a boil over a medium heat and cook until a little of the mixture can be rolled into a soft ball between your finger and thumb when dropped into cold water (114°C|238°F on a sugar thermometer).
4.
Remove the cinnamon stick and lemon zest, then gradually whisk the syrup into the egg yolks.
5.
Return the syrup and egg mixture to the pan. Cook over a medium heat, whisking constantly, until the mixture thickens and starts to pull away from the sides of the pan.
6.
Put the mixture into the tin and chill until firm but not hard.
7.
Roll the cooled mixture into walnut-size balls and roll the balls in sugar.
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