Cassis macarons

For 30 pieces
  • 1⁄2 Parcel Vanilla pudding powder (for 1⁄ 2 l milk; for cooking)
  • 50 g Sugar
  • 1⁄4 l milk
  • 125 g ground almonds (without skin)
  • 150 g Icing sugar
  • 2 Protein (Gr. M)
  • salt
  • red and blue food coloring
  • 125 g soft Butter
  • 3–4 tbsp Cassis (currant liqueur)
  • cling film
  • baking paper
  • Piping bag with perforated nozzle
90 minutes
advanced
1.
For the cassis filling, mix the pudding powder and sugar. Stir until smooth with 5 tbsp milk. Bring the remaining milk to the boil, remove from the stove. Stir in the mixed pudding powder. Bring the pudding to the boil while stirring and simmer for about 1 minute.
2.
Pour into a bowl. Cling film directly on the puddingLay the surface, allow to cool.
3.
Preheat the oven for the macarons (electric stove: 100 ° C / convection: 75 ° C / gas: see manufacturer). Line two baking sheets with parchment paper. For precise macarons, draw template circles on the back of the paper.
4.
Grind the almonds even finer in the electric chopper. Sift powdered sugar. Beat the egg white and a pinch of salt with the whisk of the mixer until very stiff, adding the icing sugar at a tablespoon. Fold the almonds under the egg whites.
5.
Color the mixture pale purple with some red and blue food coloring. Fill the whipped cream mass in portions into a piping bag with a perforated nozzle.
6.
Spray approx. 30 tuffs (approx. 2 cm in diameter) onto each tray. Dry one after the other in the hot oven for about 30 minutes. The surface should be dry and the underside should still be slightly sticky. Remove the macarons and let them cool down briefly on the baking tray.
7.
Then pull off the tray together with the paper and let it cool down.
8.
Beat the butter until creamy with the whisk of the mixer. Stir the pudding until smooth and stir into the butter, tablespoon at a time. Stir in the cassis, color pink with red food coloring if you like.
9.
Pour the buttercream into a small freezer bag and cut off one corner.
10.
Carefully remove the macarons from the paper. Sprinkle tuff on the flat sides of half of the macarons. Assemble with the remaining macarons, press carefully. Let the cream set. Last about 2 days.
1 piece approx:
  • 80 kcal
  • 1 g protein
  • 5 g fat
  • 7 g carbohydrates

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