Macaroon Easter nests with fruits
easy
90 mins
90 mins
Ingredients
- 75 g Butter or margarine
- 150 g Flour
- 50 g Sugar
- 1 Egg yolk (size M)
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 pinch Salt
- 7-10 Tbsp Cling film
- baking paper
- 250 g Marzipan raw mass
- 30 g Icing sugar
- 20 g Flour
- 1 Protein
- 2 TABLESPOONS Condensed milk for
- 7-10 Tbsp Coating
- 80 g Marzipan raw mass
- 20 g Icing sugar
- 7-10 Tbsp green food coloring
- 1/2 glass (350 ml) Shadow-
- 7-10 Tbsp morellen
- 1 can(s) (425 ml) Peaches
- 75-100 g small, green grapes
- 2 TEASPOONS Cornstarch (7-8 g)
Directions
- 1
Cut the fat into cubes and knead together with flour, sugar, egg yolk, lemon peel, salt and approx. 2 tablespoons of ice water to a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes. In the meantime, dice marzipan for the macaroon mixture. Sift icing sugar and flour over it, add egg white and knead. Fill into a piping bag with star-shaped spout. Roll out the short pastry thinly on a floured work surface and cut out 8 circles (8-9 cm Ø). Place on a baking tray lined with baking paper. Prick with a fork and brush with condensed milk. Spray macaroon mixture as tuffs onto the edges. Bake in a preheated oven (electric: 175°C/ gas: level 2) for 15-20 minutes. Let them cool down. Knead marzipan and icing sugar and colour green with food colouring. Press the marzipan in portions through a garlic press. Line nests with it. Drain cherries and peaches well. Wash the grapes, dab dry. Cut out small fruit balls from the peaches with a ball cutter. Fill nests with cherries, peach and grapes. Measure 1/8 litre peach juice, take 2-3 tablespoons of it and mix it with the cornflour. Bring the rest of the juice to the boil, add the cornstarch while stirring. Bring to the boil again briefly and allow to cool slightly. Spread the icing over the fruit. Results in 8 nests
- 2
Cup: Schumann
- 3
Cutlery: Wilkens
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