Cassis Macarons

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Mix pudding powder with sugar, stir with approx. 5 tablespoons of milk until smooth. Bring 200 ml milk to the boil, remove from the heat. Stir in the pudding powder. Bring to the boil while stirring and simmer for about 1 minute. Pour into a bowl and cover the pudding directly with cling film. Let it cool down

2. 2

   Grind the almonds very finely in a universal grinder, pass them through a somewhat coarser sieve once again. Sift icing sugar into a bowl. Whisk egg white and salt with the whisk of the food processor (hand mixer not recommended!!!) until very stiff, adding icing sugar by the spoonful. Carefully fold in the almonds. Colour the mixture violet with food colouring. Pour into a disposable piping bag. Cut off the tip of the bag

3. 3

   Spray about 70 tuffs onto 3 baking trays lined with baking paper. Let them dry in the preheated oven (electric cooker: 100 °C/recirculating air + gas: not suitable) one after the other for approx. 30 minutes. Allow to cool down

4. 4

   Whisk the butter with the whisk of the hand mixer until white-creamy. Stir the pudding again until smooth and gradually stir in by the spoonful. Stir in the liqueur. If the cream does not yet have the desired colour, stir in a little more food colouring. Put a blob of butter cream on each half of the macarons. Place the remaining macarons on top and press down gently. Allow to set. Store macarons in a cool place in an airtight container

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
80 kcal

CARBS
7 g

FATS
5 g

PROTEINS
1 g