Cranberry macaroons
75 mins
75 mins
Ingredients
- 120 g soft butter
- 50 g Icing sugar
- 7-10 Tbsp Salt
- 150 g Flour
- 25 g Cocoa powder
- 4 Drops of baking aroma bitter almond
- 40 g chocolate sprinkles
- 60 g dried cranberries (alternatively dried
- 7-10 Tbsp apricots)
- 3 Protein (Kl. M)
- 1 TEASPOON Lemon juice
- 150 g Sugar
- 130 g finely ground almonds
- 200 g Marmellata di mirtilli rossi (o composta di mirtilli rossi
Directions
- 1
Mix butter, sugar, 1 pinch of salt with the dough hooks of the hand mixer. Knead in flour, 20 g cocoa, baking flavour. Cool dough in foil for 2 hours.
- 2
Roll out dough in several portions on a floured surface 3 mm thin. Cut out to circles of 4 cm Ø, place on trays with baking paper. Sprinkle with chocolate sprinkles. Place in a preheated oven at 180 degrees on the 2nd shelf.
- 3
Bake from below for 8 minutes (fan oven: 7 minutes at 160 degrees).
- 4
Chop cranberries. Beat egg whites, 1 pinch of salt, lemon juice and sugar until stiff. Fold in almonds and cranberries. Pour the dough into a piping bag with a medium perforated spout. Put 1/4 tsp. jam in the middle of each taler.
- 5
Sprinkle almond paste over it. Bake for another 15 minutes as above. Let it cool down. Sprinkle with some cocoa.
More Delicious Recipes
