Käthe's favorite recipe: Fine macarons
Recipe from the 2024 Christmas catalog
Inspired by our poetry in glass series “Christmas café”
Macarons - small works of art that carry the fine magic of pastry. These delicate meringues, whose wafer-thin crust cracks slightly when you first bite into them, conceal a soft, airy filling that immediately captivates all the senses. The delicate scent of roasted almonds floats in the air, while the soft pastel colors of the macarons delight the eye and arouse anticipation. Each variety is a little taste adventure: whether velvety chocolate ganache, refreshing lemon cream or fruity raspberry filling - every bite is an extraordinary moment of pleasure that melts in the mouth. Macarons are more than just pastries - they are the epitome of sophistication and indulgence, perfect for giving as a gift or for dreaming away over a cup of coffee. With them, you can bring a piece of French joie de vivre into your home, a sweet touch of elegance and love that enhances every moment.
Ingredients
For the dough
90 g ground almonds
150 g powdered sugar
72 g egg whites (from approx. 2 eggs)
1 pinch of salt
20 g sugar
Food coloring or ½ tsp cocoa powder
For the filling
50 g white chocolate
25 g cream
1 teaspoon cherry jam (strained) or 20 g ground pistachio kernels
or 1 tsp instant espresso powder
50 g cream cheese
Method
Mix the almonds and powdered sugar and sieve twice to avoid lumps and almond pieces in the batter.
Beat the egg whites with the salt until stiff. As soon as the mixture becomes foamy, slowly add the sugar and continue beating until small peaks remain. Then color the egg whites with food coloring or cocoa powder.
Carefully fold in the almond and powdered sugar mixture in three parts, one after the other. Fill the finished macaron mixture into a piping bag with a perforated nozzle. Line a baking tray with baking paper and pipe circles with a diameter of approx. 2 cm. Tap the baking tray gently on the work surface a few times to prevent air bubbles from forming in the dough. Then leave to rest for approx. 30 minutes so that the macarons can dry out.
In the meantime, preheat the oven to 140°C top/bottom heat. Bake the macarons for approx. 12 minutes.A small foot should form in the meantime. Remove and leave to cool completely before removing from the baking tray.
Finely chop the chocolate for the filling. Heat the cream, remove from the heat and stir in the chocolate until it has melted. Stir in the cherry jam or pistachio kernels or espresso powder. Leave the ganache to cool completely, then stir in the cream cheese. Using a teaspoon or a small piping bag, fill between two macaron halves and chill until ready to serve.
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