Almond-macaroon Easter eggs

Name: Almond-macaroon Easter eggs
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 200 g Marzipan raw mass; 2 Protein; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 50 g Flour; 75 g sliced almonds; 80 g Dark chocolate coating; 80 g white couverture; baking paper; 7-10 Tbsp Piping bag

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

200 g Marzipan raw mass
2 Protein
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
50 g Flour
75 g sliced almonds
80 g Dark chocolate coating
80 g white couverture
baking paper
7-10 Tbsp Piping bag

Directions

1
Cut the marzipan into pieces. Mix marzipan and egg white with the whisk of the hand mixer to a smooth dough. Add sugar, vanillin sugar and salt and stir in. Sift flour on top and mix.
2
Pour the dough into a piping bag with a medium perforated spout and squirt 8 eggs (approx. 10 cm in size) onto a baking tray lined with baking paper, sprinkle with almonds and press down lightly. Bake the eggs in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes until golden brown.
3
Let it cool down on a cake rack. Chop both types of couverture and melt separately in a bain-marie over a mild heat. Dip the eggs into the couverture or spray fine lines onto the eggs. Leave to dry on a cake rack.