User Manual

Cakes and small baked items, desserts and sweet dishes 153
Macaroons [Index: ]
MCRC00904023_BO_Macarons-011_F39MCRC00918029_SE_Macarons-007MCRC00900594_NF_Macarons-012_RZ0Sweet bakingSmall baked itemsBiscuitsPreparation methodsBakingRecipe categoriesBaking
To make approx. 20 servings
Baking tray and universal pan
ALMOND MERINGUE:
70 g egg white
80 g almond flour from the health food store
80 g icing sugar
40 g fine sugar
1½ sachets red food colouring in powder form
FILLING:
250 g mascarpone
2 EL raspberry syrup
1 tsp lemon juice
IN ADDITION:
Greaseproof paper
Per serving
108 kcal, 9 g carbs, 7 g fat, 2 g protein, 0,7 BU
PREPARATION
1. Separate the eggs the day before and store the weighed egg white in the refrigerator.
2. On the day you plan to do the baking, line the baking trays with greaseproof paper.
3. Mix the almond flour and icing sugar and pass them through a fine sieve.
4. Beat the egg white until stiff, gradually add the sugar and beat into a firm mixture. Add the food
colouring and mix well.
5. Fold the almond and icing sugar mixture into the whipped egg white using a spatula. The mixture
should be smooth and viscous.
6. Pour the mixture into a piping bag with a nozzle and ice 40 blobs approx. 2 cm in size onto the
baking trays. Leave to stand for at least 30 minutes. Preheat the oven.
7. Bake the macaroons as indicated.
8. Leave to cool down on the baking trays.
9. Mix together the ingredients for the filling. Shortly before serving, add a blob of the filling to the
base of each macaroon and stick them together in pairs.
Oven setting:
CircoTherm
130 °C
Preheat
Baking time:
approx. 15 minutes
Compact oven setting:
CircoTherm
130 °C
Preheat
Baking time:
approx. 15 minutes
Tip:
Cut the greaseproof paper to the size of the tray.
Excess paper affects the browning.
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