Macarons with lemon cream

Ingredients for 1 servings:

• 80 g almonds, ground
• 90 g powdered sugar
• 55 g protein
• 1 pinch of salt
• n. B. food coloring
• 40 g butter
• 40 g cream cheese
• 20 g powdered sugar
• 4 tbsp lemon juice
• some lemon zest, organic
• 25 g sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

makes 20 servings

Sift the powdered sugar and almonds. Beat the egg whites with a pinch of salt for two minutes. Mix the powdered sugar with the egg whites for another five minutes. This mixture can be colored with food coloring, if desired. Carefully stir in the almonds in four batches. Fill the mixture into a piping bag and pipe circles with a diameter of approximately 3 cm onto a baking sheet lined with baking paper. The circles will still spread slightly. Gently tap the baking sheet a few times on the work surface. Let it rest for about 60 minutes, until a skin forms that can be spread without the batter sticking. Bake in a preheated oven at 130°C (convection oven) for 25 minutes, until the macarons can be removed from the baking paper. For the cream, lightly beat the butter and stir in the cream cheese. Season with powdered sugar. Stir in the lemon juice and lemon zest. Chill the cream until the macarons are cool. Spread the cream on one half using a piping bag and place the second half on top. Makes 20 servings.