Macaron burger

Name: Macaron burger
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 25
Ingredients: 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

AUTHOR
Antoine Long

DIFFICULTY
not easy

RATING

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
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
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
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
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
manufacturer) and bake for another 15 minutes. Remove the macarons and let them cool on the trays.
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
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
Cut crosswise into thin slices.
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
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
Keep unfilled in tin cans for about 2 weeks.