John Myers
Yolk Macaroons
The perfect yolk macaroons recipe with a picture and simple step-by-step instructions.
- 9 piece Yolk
- 200 g Flour smooth
- 170 g Butter room temperature)
- 130 g Icing sugar
- 1 piece Grated organic orange peel
- 1 piece Vanilla pod scraped out
- 1 pinch Salt
- 100 g Orange jam
- 200 g Whole milk couverture
- Mix the butter with icing sugar, grated orange peel, scraped out vanilla pulp and a small pinch of salt until creamy. Gradually mix in the yolks and stir the mixture until frothy. Fold in the flour. Pour the mixture into a skin-filling sack with a smooth spout and dress small heaps (approx. 1.5 cm in diameter) on the baking sheet lined with baking paper. Leave a little space between the biscuits as the mixture will spread a little. Bake the macaroons in the preheated oven (200 ° C, middle rack) for about 12 minutes until very light. Then take it out of the tube and let it cool down. Mix the jam with a few drops of liqueur until smooth. Put two macaroons with jam together. Melt the couverture over steam and decorate the biscuits with it. Good succeed!
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