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Christmas macarons
1 h active | 2 h 18 m total
Nutrition facts per serving:
  • Energy in kcal about 83
  • Fat about 5g
  • Carbohydrates about 9g
  • Protein about 1g
This is needed
This is needed for 30 piece
Almond mixture
  • 100 g shelled ground almonds
  • 120 g icing sugar
  • 2 pinches baking powder
  • 2 fresh egg whites
  • 40 g sugar
  • 1 pinch salt
  • 40 drops red food colouring
Raspberry filling
  • 100 g butter, soft
  • 1 tbsp icing sugar
  • 100 g raspberry jelly
To decorate
  • icing for writing (black, yellow and white)
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And that's how it's done
And that's how it's done
Almond mixture
Blitz the almonds, icing sugar and baking powder in a food processor until smooth, sieve. Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy. Add the food dye, carefully mix in the almond mixture in stages.
To shape
Transfer the mixture to a piping bag with a round nozzle (approx. 9 mm in diameter), pipe approx. 60 small mounds (each approx. 3 cm in diameter) onto two baking trays lined with baking paper, allow to dry slightly for approx. 30 mins.
To bake
Approx. 20 mins. in an oven preheated to 130 °C (convection). Remove from the oven, allow to cool slightly, transfer to a cooling rack with the baking paper and leave to cool completely. Carefully loosen the macarons with a spatula.
Raspberry filling
Beat the butter, sugar and half of the raspberry jelly for approx. 2 mins. using the whisk on a hand mixer. Spoon the butter cream into a piping bag with a smooth nozzle (approx. 6 mm in diameter). Stir the remainder of the raspberry jelly until smooth and transfer to a second piping bag, cut off the tip. Turn half of the macarons, pipe a little butter filling in a circle on top of each. Pipe a little raspberry jelly in the middle. Place the remaining macarons on top, press down gently, cover and chill for approx. 1 hr.
To decorate
Draw the belt, belt buckle and buttons in the middle of the macarons, leave to dry.