Bosch 8 Series, Recipes, Page: 203 / 236

Cakes and small baked items | 201
Macaroons
[Index: ]
MCRC00904023_BO_Macarons-011_F39MCRC00918029_SE_Macarons-007MCRC00900594_NF_Macarons-012_RZ0Sweet bakingSmall baked itemsBiscuitsPreparation methodsBakingRecipe categoriesBaking
Ingredients
| To make approx. 20 servings
Baking tray and universal pan
Almond meringue:
70 g egg white
80 g almond flour from the health food store
80 g icing sugar
40 g fine sugar
1½ sachets red food colouring in powder form
Filling:
250 g mascarpone
2 EL raspberry syrup
1 tsp lemon juice
In addition:
Greaseproof paper
Per serving
108 kcal, 9 g carbs, 7 g fat, 2 g protein, 0,7 BU
Preparation
1 |
Separate the eggs the day before and store the
weighed egg white in the refrigerator.
2 |
On the day you plan to do the baking, line the
baking trays with greaseproof paper.
3 |
Mix the almond flour and icing sugar and pass
them through a fine sieve.
4 |
Beat the egg white until stiff, gradually add the
sugar and beat into a firm mixture. Add the food
colouring and mix well.
5 |
Fold the almond and icing sugar mixture into
the whipped egg white using a spatula. The
mixture should be smooth and viscous.
6 |
Pour the mixture into a piping bag with a
nozzle and ice 40 blobs approx. 2 cm in size onto
the baking trays. Leave to stand for at least 30
minutes. Preheat the oven.
PreheatfalseTemperature130 °C130Duration10true
7 |
Bake the macaroons as indicated.
Baking tray, level 1 and universal pan, level 34D hot air falseTemperature130 °C130DurationApprox. 15 minutes15
8 |
Leave to cool down on the baking trays.
9 |
Mix together the ingredients for the filling.
Shortly before serving, add a blob of the filling to
the base of each pair of macaroons and stick
them together.
Setting procedure:
Tip:
Cut the greaseproof paper to the size of the tray.
Excess paper affects the browning.
Baking tray, level 1, universal pan, level 3
4D hot air
130 °C
Preheat
Baking time:
approx. 15 minutes