Macarons with cream cheese filling

Ingredients for 1 servings:

• 90 g almonds, ground
• 150 g powdered sugar
• 2 eggs
• 1 tbsp sugar
• n. B. Food coloring powder
• 60 g butter, soft
• 60 g cream cheese
• 50 g powdered sugar
• Vanilla
• n. B. food coloring

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 1 hour 44 minutes

gluten-free, makes about 18 macarons

Mix the almonds and powdered sugar. At this point, recipes say that the almonds need to be finely ground and then the powdered sugar and almonds sifted. Due to time constraints, I skip these steps. My macarons have a slightly rougher surface, but they still turn out well. Separate the eggs and beat the egg whites. As soon as the mixture is fluffy, sprinkle in the sugar. Just before the egg whites are stiff, add the food coloring and continue beating. Carefully fold the almond mixture into the egg white mixture in three portions, using even, circular movements. Fill the mixture into a piping bag fitted with a large round nozzle and pipe 36 circles, each approximately 2.5 cm in diameter, onto a baking sheet lined with baking paper. Let rest for 30 minutes! Preheat the oven to 150°C (top/bottom heat). Bake the macarons at 140°C (top/bottom heat) for about 14 minutes. Let cool. For the cream cheese filling, mix all the ingredients well. Choose two macarons of similar size and spread the cream on one side of each macaron using a piping bag and nozzle. Carefully press the second macaron onto the cream. Refrigerate the macarons and let them set for a few hours. This yields approximately 18 macarons.