John Myers
Biscuit & Co: Macarons
The perfect biscuit & co: macarons recipe with a picture and simple step-by-step instructions.
For the cream
- 1 tsp Lemon juice
- 120 g Almonds, peeled and ground
- 80 g Powdered sugar
- 0,25 tsp Cinammon
- Vanilla from the mill
- 50 g Nougat
- 100 ml Cream
- 1 tbsp White couverture, melted
- Beat the egg whites with a pinch of salt until stiff, pour in lemon juice and powdered sugar at the end. Now fold in the spices and almonds by hand. Pour the mixture into a piping bag (large nozzle) and squirt small heaps (approx. 3 cm in diameter) onto a baking sheet lined with baking paper. Makes 20 pieces.
- Bake in a preheated oven with a fan oven of 120 degrees for approx. 25 – 30 minutes. Leave the oven door ajar. Let cool well on a wire rack.
- For the cream, liquefy the nougat in a water bath and let it cool down a little. Whip the cream very stiff, fold in the nougat and couverture. Put in a piping bag with a medium nozzle and let cool in the refrigerator for about 30 minutes.
- Squirt some cream onto a macaron, put on a second. Enjoy your meal!
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