Almond macaroons
easy
75 mins
75 mins
Ingredients
- 400 g Marzipan raw mass
- 25 g Sugar
- 1 pinch Salt
- 3 Egg yolk (size M)
- 1 egg (size M)
- 40 g Icing sugar
- 275 g Dark chocolate coating
- 75 g Whipped cream
- 1 coated Tsp Gingerbread spice
- 25 g Coconut oil
- baking paper
Directions
- 1
Roughly grate the marzipan. Knead in the sugar and salt with the dough hooks of the hand mixer. Mix in egg yolk and egg one after the other with the whisks of the hand mixer. Pour into a piping bag with a large perforated spout (12 mm Ø). Line 2 baking trays with baking paper. Spray 30 dots on each of the two baking trays.
- 2
Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 7-10 minutes. Bring icing sugar and 4 tablespoons of water to the boil, simmer for about 2 minutes. Spread hot macaroons with it, let cool down. Chop 75 g chocolate coating. Heat up cream and spice. Melt chocolate in it while stirring. Put it in a cold place. When the mixture begins to set, spread blobs on the underside of half of the macaroons. Place the remaining macaroons with the underside on top and press down slightly. Leave to cool for about 30 minutes. Chop 200 g chocolate coating, melt with coconut oil on a warm water bath.
- 3
Melt chocolate in it while stirring. Put it in a cold place. When the mixture begins to set, spread blobs on the underside of half of the macaroons. Place the remaining macaroons with the underside on top and press down slightly. Leave to cool for about 30 minutes. Chop 200 g chocolate coating, melt with coconut oil on a warm water bath. Dip half of the macaroons into the chocolate. Place on baking paper and let dry
- 4
1 1/2 hours waiting time
Nutrition Facts
140 kcal
12 g
9 g
3 g
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