John Myers
Cookies: Macaroon Biscuits
The perfect cookies: macaroon biscuits recipe with a picture and simple step-by-step instructions.
- 275 g Wheat flour type 550
- 150 g Sugar brown
- 1 tablespoon Vanilla sugar
- 5 drops Almond flavor
- 2 piece Organic egg yolks
- 130 g Butter
- 50 g Clarified butter
- 1 pinch Salt
- 250 g Marzipan paste
- 2 piece Protein
- 5 tablespoon Currant jelly, red *
- Knead the flour with sugar, vanilla sugar, egg yolk, butter, clarified butter and almond flavor to a crumbly dough and wrap it in cling film and let it rest in the refrigerator for about an hour.
- Roll out the cooled dough as usual – between two layers of cling film or on flour – cut out the desired cookie shape and place on a baking sheet lined with foil or paper.
- Grate the marzipan (freeze beforehand, this will make it easier) and process with the unbeaten egg white to a fine cream. Goes really well with the hand blender. Fill this mixture into a piping bag with a matching nozzle and squirt small dots on each dough piece.
- Bake in a preheated oven at 160 degrees for about 12 minutes. The macaroon mixture should get some color.
- Liquefy the jelly and use a small spoon to spread it over the macaroon mixture. Then let it dry for approx. 6 – 8 hours.
- * Link to supply: Classic currant jelly
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