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
How it's done
Beat the egg whites with the salt until stiff. Gradually add the sugar, continue to beat until the egg whites turn glossy. Carefully fold the nuts and chocolate powder into the egg whites using a rubber spatula. Transfer the mixture to a piping bag with a serrated nozzle (approx. 18 mm in diameter), pipe macaroons (each approx. 3 cm in diameter) onto a baking tray lined with baking paper.
Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, slide the macaroons onto a cooling rack along with the baking paper.
Melt the bag of cake icing in a hot bain-marie, pour the icing into a small bowl. Dip the tips of the macaroons into the icing, allow the excess to drip off. Sprinkle with pistachios, leave to dry.
|Tip:||After dipping them in the icing, stack three macaroons on top of each other and press down gently to make a Christmas tree.|
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