Chocolate Ovaltine Macarons

Ingredients for 1 servings:

• 106 g protein
• 110 g sugar
• 2 pinches of salt
• 90 g powdered sugar
• 140 g ground almonds
• some food coloring, orange and lime green/yellow (color paste)
• 100 g butter, soft
• 100 g marshmallow cream
• 100 g Ovomaltine Crunchy Cream Spread

Instructions

Working time approx. 2 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

For 2 trays of macarons (2-euro piece size). Dough: Combine the almonds and powdered sugar and, if possible, grind briefly again in a small coffee grinder, Moulinette, or food processor, ideally passing them through a fine sieve several times. When grinding almonds for the macarons, be careful not to let the almond oil escape; never let it run through the machine for too long. This fine mixture of almonds and powdered sugar is called “tant pour tant” in France when making macarons. Place the egg whites, a pinch of salt, and the regular sugar in the bowl of a mixer and place it over a warm water bath. A thermometer or a silicone spatula with a built-in thermostat is very helpful at this point. Heat the egg white-sugar mixture to 60°C (140°F) over the water bath, stirring continuously. Once this temperature is reached, place the bowl in the mixer or hang it up and beat with the whisk. Similar to meringue, after a while a very firm, stiff and beautifully glossy egg white mixture will form in the bowl. Heating the egg white mixture will make it very stable after beating. Divide the mixture and then add the lime green and yellow color pastes to one part and the orange color paste to the other. Mix each part thoroughly. Also halve the prepared powdered sugar and almond mixture and fold it into the colored egg white mixture in three portions. The first part of the Tant pour Tant breaks up the structure of the egg whites; always use a silicone spatula for this as it is best to bring everything together. Mix in the second and third parts in the same way. Make sure to press the macronage flat against the side of the bowl every now and then and also carefully scrape the bottom of the bowl with the spatula. Never stir the mixture too vigorously; instead, press and pull it gently to smooth it down. The mixture should fall in a long stream from the spatula; you could even say it’s like lava, but who has ever seen it flow? If you drop a figure eight into the mixture with a spatula, it should sink very slowly. Fill a piping bag with the entire macaron mixture with a 0.9 mm round nozzle and pipe it onto the prepared baking sheets. Make sure that you pipe the mixture a little upwards first and then outwards; this will give the macarons a nice thickness. It is important to tap the baking sheet really well afterward; small air bubbles can be quickly punctured with a toothpick, but then tap it again from underneath. I find that the macarons dry a little faster with this mixture. After about 10 minutes, preheat the oven to 140-150°C (fan oven), and place the first baking sheet in the oven after about 20-30 minutes. Bake for 8 minutes, then reduce the temperature to 120°C and bake for another 8 minutes. Pay attention to the oven; every oven bakes differently. Do the same with the second baking sheet. Allow to cool completely on a baking sheet or a silicone mat, then carefully remove. Place on a wire rack until ready to use. Filling: The filling is incredibly simple and quick to prepare. Beat the butter until fluffy, add the marshmallow fluff, and mix in. Then add the Ovomaltine Crunchy Cream. Transfer the finished buttercream to a piping bag fitted with a round nozzle and pipe a generous, thick dot onto each macaron shell. Always place a yellow and an orange macaron shell together.