Strauss cakes

Ingredients for Strauss cakes

Instructions for Strauss cakes

To prepare the Strauss cakes recipe, please follow these instructions:

Macro Bunde:
Rinse, dirt and chop almonds fine. Whip egg whites stiff with sugar, gently fold the finely chopped almonds and flour in.

Put the mass in a syringe bag and spray elongated rods or small round circles.

Bag them for approx. Minutes at 180 degrees C. The macron must be soft inside but cracked outside when taken out of the oven.

Lift the baking paper from the plate and onto a cold-worn dish, making it easier to get the bottom of the paper.


The macaroons are lubricated with raspberries or apricot marmalades.

Whip the whip stiff and spray on the cakes, the round should be sprayed into a top.

Covered with molten nougat stirred up with palmin.