Apple macaroon dessert

For 2 people
  • 8 Amaretti (marzipan macaroons)
  • 2 small, tart apples
  • 2 EL Calvados (apple schnapps)
  • 2 EL Lemon juice
  • 1 sheet white gelatine
  • 100 g Whipped cream
  • 1 TL Vanillin sugar
  • 2 EL herber cider (apple wine)
  • Cinnamon
  • Lemon balm
20 minutes
Cover the bottom of 2 ovenproof molds with 3 macaroons each. Wash and quarter the apples and cut out the core. Cut the apples into wedges and sauté them with the calvados and lemon juice in a pan.
Put the apples on the macaroons with the liquid, except for 4 columns for decoration. Soak the gelatine in cold water. Meanwhile, whip the cream until stiff. Sprinkle in the vanillin sugar. Squeeze out the gelatine and dissolve in the slightly warmed cider.
Pour into the cream and spread on the apple wedges. Garnish the dessert with the remaining macaroons, apple wedges and lemon balm if you like. Sprinkle with cinnamon.
1 person approx.:
  • 320 kcal
  • 1340 kJ
  • 3 g protein
  • 18 g fat
  • 30 g carbohydrates


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