Egg Yolk Macaroons

Name: Egg Yolk Macaroons
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 400 g Marzipan raw mass; 5 Egg yolk (Gr. M); 1 Pckch. grated. Lemon peel; 1 knife tip with cinnamon, 1 pinch of salt; 40 g + some icing sugar; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

400 g Marzipan raw mass
5 Egg yolk (Gr. M)
1 Pckch. grated. Lemon peel
1 knife tip with cinnamon, 1 pinch of salt
40 g + some icing sugar
baking paper

Directions

1
Roughly grate the marzipan. Mix the egg yolk, lemon zest, cinnamon and salt with a hand mixer until smooth. Pour into a piping bag with a large star-shaped spout
2
Spray approx. 20 rings (approx. 5 cm Ø) onto baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 4 minutes, then turn the oven down (electric cooker: 150 °C/recirculating air: 125 °C/gas: level 1). Continue baking for 5-6 minutes
3
Bring 40 g icing sugar and 4 tablespoons (40 ml) water to the boil, simmer for about 2 minutes. Spread hot macaroons with it, cool down. Dust with icing sugar