Almond Macaroon Easter Eggs

For 8 pieces
  • 200 g marzipan raw mass
  • 2 protein
  • 100 g Sugar
  • 1 packet vanillin sugar
  • 1 Pinch Salt
  • 50 g flour
  • 75 g sliced ​​almonds
  • 80 g Dark chocolate couverture
  • 80 g white couverture
  • baking paper
  • piping bags
50 minutes
light
1.
Cut the marzipan into pieces. Mix the marzipan and egg white with the whisk of the hand mixer to form a smooth dough. Add sugar, vanilla sugar and salt and stir in. Sieve the flour on top and stir.
2.
Pour the dough into a piping bag with a central perforated nozzle and squirt 8 eggs (approx. 10 cm in size) onto a baking sheet lined with baking paper, sprinkle with almonds and press down lightly. Bake the eggs in the preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 15-20 minutes until golden brown.
3.
Let cool down on a wire rack. Chop both types of couverture, melt separately in a water bath over a mild heat. Dip the eggs in the couverture or spray fine lines on the eggs. Let dry on a wire rack.
1 piece approx.:
  • 360 kcal
  • 1510 kJ
  • 8 g ​​protein
  • 19 g fat
  • 38 g carbohydrates

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