Egg yolk macaroons

Ingredients for 1 servings:

• 125 g flour
• 60 g butter, cold
• 35 g sugar
• ½ vanilla pulp
• ½ lemon(s), zest
• 1 egg(s)
• 250 g marzipan paste
• 30 g powdered sugar
• 3 egg yolks
• 200 g currant jelly
• 2 tbsp pistachios
• Salt

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 22 minutes; Total time approx. 2 hours 22 minutes

for 12 macaroons

Sift the flour onto a work surface and scatter the cold butter in small pieces over it. Add the sugar, vanilla seeds, half of the lemon zest, and salt, and quickly mix the butter into the dry ingredients. Add the egg and quickly mix it into the dough. Shape into a ball, wrap in cling film, and let it rest in the refrigerator for at least 1 hour. Crumble the marzipan mixture into a heatproof bowl and whisk in the powdered sugar, salt, and the other half of the lemon zest. Then gradually add the egg yolks. Place the bowl over a pan of simmering water and heat to 70-80°C. Remove from the pan and let cool while stirring. Roll out the shortcrust pastry and cut out round cookies with jagged edges (5 cm in diameter). Place on a baking sheet lined with baking paper. Bake in a preheated oven at 190°C using top/bottom heat for 10 minutes. Transfer the macaron mixture to a piping bag fitted with a medium-sized star nozzle and pipe wreaths onto the slightly cooled cookies. Reduce the oven temperature to 180°C and bake for another 12 minutes. Fill the center of the macaron with the redcurrant jelly and sprinkle with the pistachios. CAUTION: Piping the macaron mixture is very strenuous!