Macaroons

Ingredients for Macaroons

Instructions for Macaroons

To prepare the 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 and mix the egg whites together, while some of the air is blown 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 15-20 minutes.

Let them rest for a couple of minutes before pilling off the baking paper. Let them cool to a baker so 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.