Macaroon Kisses

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Defrost the raspberries. Puree the raspberries and 1 tsp. icing sugar and pass through a sieve. Sieve 75 g icing sugar into a bowl. Beat the egg whites and salt with the whisks of the hand mixer until stiff. Let the icing sugar trickle in.

2. 2

   Continue beating until the sugar has dissolved and a shiny mass has formed. Loosely fold the raspberry puree into the mixture and fill into a piping bag with a star-shaped spout. Line a baking tray with baking paper. Spray approx. 44 small tuffs from the beaten egg white mixture onto it. Bake in a preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: not suitable) for approx. 1 hour. Then reduce the oven temperature by 25° C (electric oven: 100 °C/ convection oven: 75 °C/ gas: not suitable) and bake for approx. 1 further hour. Turn off the oven and let the tuffs cool down for about 1 1/2 hours. Roughly chop the chocolate and melt in a bowl over a warm water bath. Stir in butter. Remove the meringue tuffs from the baking paper. Pour white chocolate cream on half of the tuffs on the underside. Place other meringue tuffs with the underside on top.

3. 3

   Turn off the oven and let the tuffs cool down for about 1 1/2 hours. Roughly chop the chocolate and melt in a bowl over a warm water bath. Stir in butter. Remove the meringue tuffs from the baking paper. Pour white chocolate cream on half of the tuffs on the underside. Place other meringue tuffs with the underside on top. Chill the tuffs for about 30 minutes. Keep macaroons dry and cool

4. 4

   waiting time 1 1/2 hours