Summary

Ingredients

• 3 medium egg (s), including the egg white
• 150 grams sugar
• 1 packet vanilla sugar
• 1 orange (s), untreated, remove the peeled off
• 1 tablespoon orange juice
• 200 g almond (s), sliced
• 50 g breadcrumbs
• 25 g couverture, semi-dark

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Instructions

1. Beat the egg whites until stiff and pour in the sugar and vanilla sugar. Add the orange peel and 1 tablespoon of juice. The mass must be so stiff that a knife cut remains visible. Carefully fold in the almonds and breadcrumbs. Spread the mixture in piles, with the help of two teaspoons, on baking sheets lined with baking paper. Bake at 140 ° C (fan oven 120 ° C) for about 25 minutes.
2. Melt the couverture to decorate and place in a small freezer bag. Cut off a small corner and sprinkle the couverture over the cooled macaroons.