- For the macarons
Egg whites (about 80 grams or 3 ounces)
- ½ teaspoon
- 150 grams
sifted Powdered sugar
basic recipe Meringue
- 200 grams
peeled, ground almonds
- 50 grams
- 6 drops
- 75 milliliters
- 3 centiliters
- 75 grams
Jam sugar (2: 1)
Beat egg whites and lemon juice until stiff. Gradually add sugar and continue to beat until meringue forms stiff peaks and knife cuts remain visible.
Mix almonds with sugar and almond oil and fold small portions into beaten egg whites.
Line a baking sheet with parchment paper.
Place mixture into a piping bag with a round, smooth spout and pipe 1 1/2 cm (approximately 1/2 inch) circles onto baking paper. Leave enough distance in between to prevent macarons from touching. Let stand for 1 hour at room temperature.
Bake in preheated oven at 150°C (approximately 300°F) or 130°C (approximately 250°F) convection for 30-40 minutes. Remove and cool.
Meanwhile, mix currant juice with the preserving sugar and amaretto in a small saucepan and bring to a boil while stirring for 4-5 minutes or until mixture reaches setting point. Add almonds and stir. Individually remove almonds with a teaspoon and place on top of macarons. Dry.
Keep covered until time to serve.