Berry macarons

Berry macarons

Total: 58 Min. | Active: 40 Min.
vegetarian, gluten-free
Nutritional value / piece: 67 kcal
, Fat: 3 g
, Carbohydrate: 10 g
, Protein: 1 g

Ingredients

30 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Macarons

100 g shelled ground almonds
150 g icing sugar, 3 tbsp set aside
2 pinches baking powder
2 fresh egg whites
1 pinch salt
3 drops Betty Bossi Lebensmittelfarbe food colouring (e.g. red)

Berry purée

100 g frozen berry mixture, defrosted
1 tsp lemon juice
50 g sugar

To decorate

50 g icing sugar
2 tsp lemon juice
4 drops Betty Bossi Lebensmittelfarbe food colouring (e.g. blue and red)
2 tbsp -*-

To fill

100 g double cream cheese (Philadelphia)
Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Macarons

In a food processor, finely grind the almonds, icing sugar and baking powder in batches.

Beat the egg whites with the salt until stiff. Add the reserved icing sugar and continue beating until the egg whites turn glossy. Sieve over the almond mixture, add the food colouring, mix both in carefully.

Spoon the mixture into a piping bag with a round nozzle (approx. 9 mm in diameter), pipe around 60 small blobs (each approx. 2½ cm in diameter) onto two baking trays lined with baking paper, flatten the peaks with a wet finger.

Bake for approx. 18 mins. in a convection oven preheated to 130°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

Berry purée

Bring the berries, lemon juice and sugar to the boil, then reduce the heat and simmer for approx. 5 mins. Press the berries through a sieve into a bowl, leave to cool.

To decorate

Turn over half of the macarons. Combine the icing sugar with the lemon juice and food colouring to form a violet-coloured, fairly thick glaze.

Transfer the glaze to a disposable piping bag, cut approx. 2 mm off the tip, pipe in stripes over the macaron lids, scatter over the raspberry crumble, allow to dry.

To fill

Mix the cream cheese with the berry purée. Transfer the cream to a piping bag with a round nozzle (approx. 9 mm in diameter) and pipe a little filling onto the macaron bases. Place the lids on top.

Good to know
Tip: They are best enjoyed fresh.
Shelf life: Freeze in a freezer-safe container for approx. 1 month. Allow to defrost in the fridge.

How-tos

Beating egg whites

Beating egg whites

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!