Marzipan – Macaroons
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g marzipan (raw mixture)
- 2 egg whites
- 50 g almond (s), peeled, rated
- 2 teaspoons lemon juice
- 2 tablespoon powdered sugar
- 200 g almond (s), chopped
Print Recipe
Pin Recipe Instructions
- Cut the marzipan into small pieces and stir together with the egg white, lemon juice and sugar in a food processor until you have a homogeneous mixture. This can take 10 minutes.
- Depending on the size of the eggs, work in enough grated almonds until the dough has the same consistency as any other macaroon dough. Then remove the small knobs with 2 teaspoons, form a little compact and then place in a deep plate with the chopped almonds. Roll in it and bring it into a slightly rounder shape.
- Place on a baking sheet with parchment paper, leaving a little space - but they hardly go apart.
- Bake in a preheated oven at 160 ° C (top / bottom heat: 175 ° C) for about 12 to 15 minutes, until the almonds look slightly browned).
- After they have cooled down - possibly even when they are still lukewarm - put them in a closed can immediately so that they do not dry out and stay nice and juicy.
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