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PTFE recipes | Macarons

French delicacies

    PTFE recipes | Macarons

    – 200g powdered almonds
    – 250g icing sugar
    – 6 egg whites
    – 200g sugar
    – 10 drops of pink food colouring

    Preparation of 50 macaron shells:

    • Mix the almonds and icing sugar in a bowl and then pass through a sieve.
    • Beat the egg whites and add sugar. It should become relatively stiff. Add the almond and sugar mixture. Stir carefully to produce a thick paste.
    • Colour with the food colouring.
    • Using a piping bag, make small circles with a diameter of around 3cm on a baking paper (PTFE with fibreglass).
    • Let the macarons stand for 30 minutes and then bake in a preheated oven at 150° for 15 minutes.

    Cream variations for macarons:

    • Melt the couverture in a bain-marie. Then mix the couverture with the whipped cream and the Cointreau.
    • Leave the whole mixture to cool.
    • Remove the finished macaroon shells from the baking tray. Using the piping bag, place a pea sized portion of cream on half of the shells. Put another shell on top and press it lightly.
    • Another simple option for the macaron filling is high quality raspberry jam or a chocolate spread (e.g. Nutella).

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