Afternoon Tea Macarons
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
20
- Ingredients
- 1 ¼ cups powdered sugar
- 1 cup Almond flour
- 3 large egg whites
- 0.333 cup caster sugar
- 1 tsp raspberry extract
- pink Food coloring
- 1 Tbsp finely chopped, unsalted Pistachio
- green Food coloring
- For the filling
- ⅞ cup cream (48% fat)
- 1 Tbsp powdered sugar
- vanilla extract
How healthy are the main ingredients?
PistachioPreparation
Kitchen utensils
1 Small knife, 1 Large knife, 1 Cutting board, 1 Measuring cups, 1 Pot mit Deckel, 1 Teaspoon, 1 Wooden spoon
Preparation steps
1.
Grind the icing sugar and ground almonds in a food processor until very fine.
2.
Whisk the egg whites to soft peaks, then gradually whisk in the caster sugar until thick and glossy.
3.
Fold in the almond and icing sugar mixture until combined.
4.
Divide the mixture into 2 bowls; add the raspberry extract and pink colouring to 1 bowl and the pistachios and green colouring to the 2nd bowl.
5.
Spoon (or pipe) 30-40 small rounds onto a baking tray lined with non-stick baking paper. Leave to stand for 10-15 minutes to form a slight skin.
6.
Heat the oven to 160°C (140° fan) 325°F gas 3.
7.
Bake for 15 minutes until firm. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
8.
For the filling: whisk the cream, icing sugar and vanilla until stiff.
9.
Sandwich the macaroons with the cream filling.
