Macaroon Batter
Ingrediënten
- Ingredients for about 60 Pieces
- 16 oz 450 g Marzipan paste
- 3¼ cups 400 g Confectioner’s sugar
- 3 oz 90 g Hazelnuts or walnuts, ground (can be replaced with almonds)
- 1 Pinch cinnamon ground
- 5 Egg whites
- Confectioner’s sugar for dusting
Instructies
- Knead together the marzipan paste, confectioner’s sugar, nuts, cinnamon, and 1 (!
- ) egg white in a bowl.
- Little by little, work in the rest of the egg whites until a batter is created that is smooth enough to be squeezed through a pastry bag.
- Fill a piping bag and use a round nozzle to create small domes on a baking sheet lined with parchment paper.
- Dust the macaroons with a little bit of confectioner’s sugar and let the surface dry out (preferably overnight).
- Then bake about 12–15 minutes in an oven preheated to 320 °F (160 °C).
- While baking, leave the oven open slightly so the steam can escape.
- Take out the macaroons, let cool, and remove from the parchment paper.
Notes / Tips / Wine Advice:
If you lift up the parchment paper—after the macaroons are baked and somewhat cooled—and wipe the underside with a damp cloth, the macaroons will come off the paper with no problem.
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