Egg Yolk Macaroons

Name: Egg Yolk Macaroons
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 400 g Marzipan raw mass; 4 Egg yolk (size M); 7-10 Tbsp grated rind of 1-2 untreated lemons; 1 Mesp. ground cinnamon; 1 Mesp. salt; 40 g Icing sugar; baking paper; 7-10 Tbsp Icing sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

400 g Marzipan raw mass
4 Egg yolk (size M)
7-10 Tbsp grated rind of 1-2 untreated lemons
1 Mesp. ground cinnamon
1 Mesp. salt
40 g Icing sugar
baking paper
7-10 Tbsp Icing sugar

Directions

1
Roughly grate the marzipan. Mix the egg yolk, lemon peel, cinnamon and salt with the dough hooks of the hand mixer until smooth. Pour into a piping bag with a large star-shaped spout. Line 1-2 baking trays with baking paper and spray on approx. 20 squiggles (approx. 5 cm Ø). Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 4 minutes.
2
Then turn the oven down (electric oven: 150 °C/ gas: level 1/ convection oven 125 °C) and bake in 5-6 minutes. Bring 40 g icing sugar and 4 tablespoons of water to the boil, simmer for about 2 minutes. Spread hot macaroons with it, cool down. Serve dusted with icing sugar as desired