Macaroon Shortcake with Roasted Pineapple Recipe

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Macaroon Shortcake with Roasted Pineapple
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Ingredients
18
Count
Nutrition
234
Calories
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Ingredients:

Directions:

  1. Preheat oven to 450°.
  2. To prepare filling, cut pineapple lengthwise into quarters. Cut each quarter crosswise into 1/2-inch-thick slices. Arrange pineapple in a single layer on a jelly-roll pan coated with cooking spray. Combine juice, honey, ginger, and cloves; drizzle over pineapple. Bake at 450° for 20 minutes or until the pineapple is lightly browned. Remove from oven; set aside.
  3. Reduce oven temperature to 325°.
  4. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, coconut, baking powder, and salt, stirring well with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add the egg whites, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 325° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
  5. Place shortcake on a cutting board or work surface. Carefully split shortcake in half horizontally using a serrated knife. Place bottom half of shortcake on a platter; top with pineapple mixture, whipped topping, and top of shortcake. Sprinkle with powdered sugar.
  6. Shortcake Tips:
  7. When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
  8. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
  9. You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350° for 10 minutes.
  10. To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 233.8 Kcal (979 kJ)
Calories from fat 62.14 Kcal
% Daily Value*
Total Fat 6.9g 11%
Cholesterol 12.81mg 4%
Sodium 81.04mg 3%
Potassium 135.5mg 3%
Total Carbs 40.49g 13%
Sugars 23.37g 93%
Dietary Fiber 0.91g 4%
Protein 3.28g 7%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 2%
Iron 0.3mg 2%
Calcium 43.8mg 4%
Amount Per 100 g
Calories 301.79 Kcal (1264 kJ)
Calories from fat 80.22 Kcal
% Daily Value*
Total Fat 8.91g 11%
Cholesterol 16.54mg 4%
Sodium 104.61mg 3%
Potassium 174.9mg 3%
Total Carbs 52.27g 13%
Sugars 30.16g 93%
Dietary Fiber 1.18g 4%
Protein 4.23g 7%
Vitamin C 0.6mg 1%
Vitamin A 0.1mg 2%
Iron 0.4mg 2%
Calcium 56.5mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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