Cranberry macaroons

Name: Cranberry macaroons
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 50
Ingredients: 150 g Butter; 160 g Icing sugar; 225 g Flour; 1 Egg yolk (size M); 1 TABLESPOON Cocoa powder; 7-10 Tbsp Salt; 25 g dried cranberries; 1 Protein (size M); 2 TABLESPOONS Sugar; 25 g crushed almonds; 1 coated tablespoon of cornflour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 50

150 g Butter
160 g Icing sugar
225 g Flour
1 Egg yolk (size M)
1 TABLESPOON Cocoa powder
7-10 Tbsp Salt
25 g dried cranberries
1 Protein (size M)
2 TABLESPOONS Sugar
25 g crushed almonds
1 coated tablespoon of cornflour
7-10 Tbsp Cling film
baking paper

Directions

1
Knead butter in pieces, 75 g icing sugar, flour, egg yolk, cocoa and 1 pinch of salt first with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Wrap in foil and chill for about 30 minutes
2
Roll out the dough between 2 layers of baking paper 3-4 mm thin. Cut out approx. 50 circles with a round cookie cutter (approx. 3 cm Ø), kneading the dough again and again and cutting out more. Place on 2 baking trays lined with baking paper. Pre-bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 5-10 minutes, remove
3
Finely chop the cranberries and set aside approx. 1 tbsp for decorating. Beat the egg whites and 1 pinch of salt with the whisk of the hand mixer until very stiff. Gradually add sugar to the mixture to make it shiny and firm. Mix almonds, starch, 85 g icing sugar and cranberries and fold into the beaten egg white. Pour the macaroon mixture into a piping bag with a perforated spout (approx. 1 cm Ø), squirt a dab onto each cookie. Decorate each cookie with 1 piece of cranberry. Reduce oven temperature (electric cooker: 150 °C/ circulating air: 125 °C/ gas: level 1). Bake the biscuits one after the other for another approx. 10 minutes
4
Waiting time approx. 30 minutes