John Myers
Ingredients for 1 servings:
- 2 egg whites
- 1 pinch of salt
- 150 g powdered sugar
- 120 g ground almonds
- 70 g pistachios
- 150 g marzipan
- 5 tbsp Amaretto
- possibly food coloring, green
- possibly cocoa powder for dusting
Instructions
Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 21 minutes; Total time approx. 1 hour 16 minutes
super-quick recipe, makes 40 pieces
Beat the egg whites with the salt until stiff, add the powdered sugar and mix again, then add the ground almonds and mix again. Preheat the oven to 80°C (top/bottom heat). Using a piping bag, pipe 80 circles onto a baking sheet lined with baking paper. Let rest for about 15 minutes. Then bake the macarons for 15 minutes at 80°C, only then increase the temperature to 175°C and bake for another 6 minutes. If they start to crack, turn off the top heat and continue baking with only bottom heat for the remaining 6 minutes. Remove from the oven and let cool. For the cream, grind the pistachios and mix them with the marzipan and Amaretto until you have a smooth mixture. Spread the pistachio mixture onto half of the macarons using a piping bag. Place the remaining macarons on top. If you like, you can add green food coloring to the mixture to ensure uniformly green macarons. This looks really great – or you can simply dust the macarons with some cocoa.
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