Macarons with Mähren Cream
Macarons with Mähren Cream is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g white couverture chocolate
- 1 tbsp heavy cream
- 4 tbsp carrot juice
- 2 tbsp lemon juice
- 20 g pine nuts
- 60 g ground almonds (peeled)
- 100 g powdered sugar
- 2 egg whites
- 3 tbsp vanilla sugar
- orange food coloring
Instructions
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1.
Melt the couverture over a hot water bath with the cream. Stir in the carrot and lemon juices. Finely chop the pine nuts, stir them into the mixture, remove from heat and let cool.
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2.
Preheat the oven to 150°C (302°F) with both top and bottom heating.
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3.
Grind the almonds with powdered sugar finely and sift through a fine sieve onto a baking sheet. Bake in the oven for 5-7 minutes and then allow to cool.
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4.
Beat the egg whites until stiff, letting the vanilla sugar dissolve. Add the almond mixture on top and fold in. Color with orange food coloring. Fill a piping bag and pipe about 30 dots onto parchment-lined tray. Let them dry slightly for about an hour.
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5.
Preheat the oven again to 150°C (302°F) with both top and bottom heating. Bake the macarons for 10-12 minutes. Carefully remove from the tray and cool. Spread the carrot cream on half of the shells, place the remaining shells on top, and serve.
