Ingredients
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
To shape
Filling
How it's done
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Macarons
Blitz the almonds, icing sugar and baking powder in a food processor until smooth.
Sieve the almond mixture into a bowl.
To shape
Beat the egg whites with the salt until stiff. Add the reserved icing sugar and continue to beat until the egg whites turn glossy. Add the almond mixture, carefully mix in.
Transfer the filling to a piping bag with a smooth nozzle (approx. 14 mm in diameter). Pipe approx. 32 mounds (each approx. 2.5 cm in diameter) onto a baking tray lined with baking paper. Leave the macarons to dry for approx. 15 mins.
To bake
Approx. 18 mins. in the centre of an oven preheated to 130 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Filling
Place the chestnut purée, cream, kirsch and cocoa powder in a bowl, mix using the whisk attachment on a mixer.
Spoon the filling into a piping bag with a smooth nozzle (approx. 14 mm in diameter). Turn over half of the macarons, pipe the filling on top. Cover with the remaining macarons.
| Tip: | Use orange juice instead of kirsch. |
|---|---|
| Tip: | Dust the macarons with a little cocoa powder. |
| Shelf life: | These macarons taste best fresh. |
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