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Anna's almond macaroons with white chocolate truffle filling

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Ingredients for 1 servings:

  • 3 eggs, of which the egg white
  • 1 pinch of salt
  • 150 g sugar
  • 50 g flour
  • 200 g ground almonds
  • 200 g white chocolate coating
  • 50 ml cream
  • 4 tbsp apricot brandy (apricot liqueur)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

makes about 30 pieces

For the batter: Beat egg whites with a pinch of salt until stiff peaks form, gradually add the sugar, and beat for another three minutes. Mix the flour with the ground almonds and fold into the egg white mixture. Transfer to a piping bag and pipe 1cm dots onto a baking sheet lined with baking paper. Bake at 140°C (284°F) for about 25 minutes. Let cool. For the filling: Melt the white chocolate coating with the cream and liqueur in a bain-marie, mix thoroughly, and let cool. Then transfer to a piping bag and use it to stick two of the macaroons together. Chill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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