Macaron burger

AUTHOR
Antoine Long
DIFFICULTY
not easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 25
  • 3 TABLESPOONS Sesame seeds (shelled)
  • 110 g ground almonds (without skin)
  • 2 Protein (Gr. M)
  • 7-10 Tbsp Salt
  • 160 g Icing sugar
  • 1 TEASPOON Baking cocoa
  • baking paper
  • 7-10 Tbsp Piping bag with perforated nozzle
  • 125 g firm nougat
  • 4 TABLESPOONS Milk
  • 50 g Marzipan paste
  • 1 TABLESPOON Icing sugar to roll out
  • 1/2 ripe mango
  • 10-12 small strawberries
  • 25 Mint leaves

Directions

  1. 1

    For the macarons, draw circles (approx. 3 1⁄2 cm Ø each) on two sheets of baking paper. Turn over the paper and place on two baking trays. Roast the sesame seeds in a pan without fat and take them out. Grind the almonds even finer in the universal chopper.

  2. 2

    Beat the egg whites and 1 pinch of salt until stiff with the whisks of the mixer. Stir in icing sugar by the spoonful. Whip for approx. 5 minutes until thick and frothy. Mix almonds and cocoa. Fold into 2 portions with a dough scraper into the egg white mixture.

  3. 3

    Pour the almond paste into a piping bag with perforated spout. Spray about 50 spots on the drawn circles. Sprinkle with sesame seeds. Let dry at room temperature for about 30 minutes.

  4. 4

    In the meantime, preheat the oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Dry the macarons one after the other in the hot oven for about 20 minutes. Then turn the oven temperature up (electric oven: 145 °C/circulating air: 120 °C/gas: see manufacturer).

  5. 5

    manufacturer) and bake for another 15 minutes. Remove the macarons and let them cool on the trays.

  6. 6

    For the filling cut the nougat into small pieces. Heat the milk and remove from the stove. Stir the nougat in it with a whisk until smooth. For the "onion rings" roll out marzipan very thinly on some icing sugar and cut out rings of different sizes (2-3 cm Ø).

  7. 7

    Peel the mango for the "cheese slices". Cut the flesh first in thin slices from the stone, then in approx. 25 squares (à 2 1⁄2 cm). For the "tomato slices", wash and clean the strawberries and dab them dry.

  8. 8

    Cut crosswise into thin slices.

  9. 9

    Stir the nougat cream once more and fill into a piping bag with a perforated spout. Spray 1 minituff each onto the smooth underside of the macarons. Stick 1 mint leaf on each of the 25 pieces as a salad leaf on the nougat cream.

  10. 10

    As minced steaks, squirt nougat tuffs about 3 cm in size onto each mint leaf. Cover with marzipan rings, 2 strawberry slices and 1 mango slice each. Put the remaining macarons on top as a lid. Chill for about 10 minutes until the nougat cream has set.

  11. 11

    Keep unfilled in tin cans for about 2 weeks.

Nutrition Facts

KCAL
90 kcal
CARBS
11 g
FATS
4 g
PROTEINS
2 g

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