Colorful Macaroons

The Colorful Macaroons Recipe Preparation time: 60 minutes Cooling time * without drying or baking time: 18-20 minutes Durability: 1-2 weeks in tightly sealed cans

Approximately 45 pieces

For the almond meringue-mass (enough for each one kind of macarons):
120g peeled, acc.
Almonds *
2 egg whites (size M)
* 1 pinch salt * 160g caster sugar
* A few drops of yellow and red food color (orange macarons)
* only red food color (cherry macarons)
* 1 level tsp sifted cocoa powder (peanut macarons)
* 1 ½ tablespoons sifted cocoa powder (chocolate hazelnut macaroons)

For the filling:

Orange macarons:
Zest and juice of ½ organic orange (untreated, unwaxed) * 50 g butter, softened * 50 g powdered sugar
or cherry macaroons: 50 grams of sour cherry jelly * 50 g butter, softened
or peanut macaroons: 100g Erbussbutter, creamy
or chocolate hazelnut macaroons: 100g chocolate hazelnut cream

for the almond meringue ground almonds in a flash hackers may grind even finer. Preheat the oven. Hot air: about 70 ° C.

egg whites with salt with electric mixer with whisk at the highest level beat so stiff that a knife cut remains visible. Gradually beat in powdered sugar. Beat until the meringue stands out strongly. Fold in almonds.

Depending on what you want to prepare macaroons, meringue with the color yellow and red food color, with red food color, or with the appropriate amount of cocoa. For each fold in the ingredients carefully.

Fill the meringue into a piping bag with Lochtülle (Ø 1-1 ½ inches) and as spots (diameter about 3 cm) onto baking sheet (greased, lined with baking paper, spread thinly with butter) spray. This leave enough distance between the dots.

the baking sheets together in the pre-heated oven. The macarons dry for 12 minutes . Then the oven temperature to 140 ° C increase . The macaroons bake another 8-10 minutes . The baking sheets are on cake racks. The macaroons can be cool on the baking sheets.

prepare for the filling of the following fillings. For orange macarons orange zest, juice, beat butter and powdered sugar with electric mixer with whisk at the highest speed for 3-4 minutes until fluffy. To beat cherry jelly and butter until fluffy macaroons in the same way.

The prepared filling or peanut butter or chocolate hazelnut cream in a plastic bag and cut a small corner. Half of the macarons on the bottom spray with some of the respective filling. Remaining macarons to share.
Per piece:

E: 1 g, Fat: 2 g, C: 5 g kJ 184 kcal: 44 BE: 0.5 (orange macarons)
E: 1 g, Fat: 2 g, C: 4 g kJ 175 kcal: 42 BE: 0.5 (cherry macaroons)
E: 1 g, Fat: 2 g, C: 4 g kJ 187 kcal: 45 BE: 0.5 (peanut macarons)
E: 1 g, Fat: 2 g, C: 5 g kJ 183 kcal: 44 BE: 0.5 (chocolate hazelnut macaroons)

Colorful Macaroons
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