Macaroon Hearts

Name: Macaroon Hearts
Cook time: 1 h
Total time: 1 h
Yield: 50
Ingredients: 1/3 Shortcrust pastry; 400 g Marzipan raw mass; 2 Eggs (size M); 90 g Sugar; 100 g Raspberry Jelly; 100 g Quince jelly; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 50

1/3 Shortcrust pastry
400 g Marzipan raw mass
2 Eggs (size M)
90 g Sugar
100 g Raspberry Jelly
100 g Quince jelly
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Roll out the short pastry on a floured work surface to a thickness of approx. 3 mm. Cut out about 50 hearts and place them on 2-3 baking trays lined with baking paper. Knead marzipan, eggs and sugar. Pour into a piping bag with a small star-shaped spout and squirt onto the hearts as a border.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-14 minutes, remove from oven and let cool down. Heat the jellies and fill them into the middle of the biscuits. Let them cool down. Dust with icing sugar