Macarons with Jam

Ingredients

• 150 g rhubarb
• 100 g gooseberries
• 120 g gelesugar (2:1)
• 60 g ground almonds (peeled)
• 110 g powdered sugar
• 2 egg whites
• 20 g sugar
• food coloring (green)

Instructions

1. 1.

   Wash, trim and cut the rhubarb into small pieces. Rinse the gooseberries and combine them with the rhubarb and 2 tbsp water in a pot. Bring to a boil, cover and simmer for 10-15 minutes until soft, then puree finely and add the gelesugar. Boil for about 4 minutes until bubbling, remove from heat and cool. Chill completely in the refrigerator.

2. 2.

   Preheat the oven to 150°C (300°F) with both fan and conventional heating.

3. 3.

   Grind the almonds with powdered sugar and sift through a fine sieve onto a baking tray. Bake in the oven for 5-7 minutes and then allow to cool.

4. 4.

   Whisk the egg whites until stiff, then gradually add the sugar while continuing to whisk. Add a few drops of food coloring to achieve a bright green hue. Fold in the almond mixture and combine gently. Transfer the batter into a piping bag and pipe about 30 dots onto a parchment-lined tray. Let them dry slightly for about an hour. Then bake again at 150°C for 10-12 minutes. Carefully remove from the tray and cool.

5. 5.

   Spread jam on the underside of half of the macarons and press another lightly on top.