Easter macaroons

Ingredients for Easter macaroons

Instructions for Easter macaroons

To prepare the Easter macaroons recipe, please follow these instructions:

Preparation:
Remove egg whites from the refrigerator 1 hour before cooking.

Turn on the oven at 160 ° C hot air or 145 ° C traditional heat.

Whip egg whites almost stiff. Add sugar and whip egg whites completely stiff.

Stir almond flour and flour together and turn the mixture into egg whites while shaking a little of the air out of the whites until the mass is uniform.

Bring the macromolecule into a spray bag with a 10 mm spoon and spray the mass as small, round cakes on a baking sheet covered with baking paper.

Allow macros to dry for at least 20 minutes and then leave them for 15-20 minutes.

Let them rest for a couple of minutes before baking the baking paper. Let them cool to a baker so that they fit together in size.

Fill: Beat butter, flour and cream together into an airy cream. Color the cream with the pastry color and add the peppermint flavor.

Bring the cream into a syringe bag with a round, small tulle. Spray the cream on half of the macrons and put the others upstairs. The macrons are stored in a closed container in the refrigerator.