Ginger sachets
easy
90 mins
90 mins
Ingredients
- 4 Eggs
- 400 g Flour
- 300 g Butter or margarine
- 4 TABLESPOONS Fresh cream
- 1 pinch Salt
- 4 packages Vanillin sugar
- 200 g Sugar
- 2 TEASPOONS Ginger powder
- 100 g pickled ginger
- 200 g crushed almonds
- 7-10 Tbsp Flour
- 7-10 Tbsp little chocolate hearts
- 3-4 Tbsp Icing sugar
- baking paper
Directions
- 1
Separate eggs. Set aside 1 egg white for spreading. Knead flour, fat, egg yolk, crème fraîche, salt and vanillin sugar to a shortcrust pastry. Press the dough flat and let it rest in the fridge overnight, covered.
- 2
For the macaroon mass, beat 3 egg whites until very stiff. Add sugar and ginger powder and continue beating for about 10 minutes. Finely chop the ginger. Fold in almonds and ginger plums. Roll out the short pastry on a well floured work surface.
- 3
Cut out circles of approx. 8 cm Ø. Place on a baking tray lined with baking paper. Brush with egg white. Put 1 teaspoon of macaroon mixture on each of the upper halves. Wrap the lower half into a bag.
- 4
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 15 minutes. Cover ginger cones with chocolate hearts and dust with icing sugar. Makes approx. 45 pieces.
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