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Macaroon Rusks

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Macaroon Rusks

The perfect macaroon rusks recipe with a picture and simple step-by-step instructions.

  • 15 Piece Rusk oblong (see my KB)
  • 200 g Marzipan raw mass
  • 160 g Powdered sugar
  • 2 Protein
  • 2 tbsp Rum
  1. Roughly grate the raw marzipan mixture. Put together with powdered sugar, egg white and rum in a bowl and puree with a hand blender to a smooth, spreadable mass.
  2. Preheat the oven to 180 °. Line the tray with baking paper and 15 pcs. Spread the rusks on top.
  3. Coat all slices thickly with the marzipan mixture. Leave a small margin free. Put the tray in the middle of the oven and bake for 20-25 minutes until golden brown. Let cool on wire rack.
  4. The particles are a nice little treat with a cup of coffee or tea ………
Dinner
European
macaroon rusks

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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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