2013-05-09

Easter Egg Macarons for #PamK

After my faith in my macaron arts had been restored with the Heart Macarons, I had the idea to bake Easter egg macarons for #PamK. The motto was actually "childhood memories", but my exchange partner lives in a place called "Osterhofen" and together with the date of the exchange, I absolutely had to bake one Easter-themed item! Macarons without food coloring are eggshell colored anyway and colored sugar beads had already worked well on the Snowman MacaronsThis time, I were folded the batter probably not quite long enough, the macarons weren't entirely smooth on the surface ... but better like that than if they break during baking!

Ingredients:
100 g egg whites, room temperature (about 3 egg whites)
50 g sugar

110 g ground almonds
200 g icing sugar
colored sugar beads

25 g chocolate

50 g cream cheese

Energy: about 70 kcal per Macaron


Preparation:
Beat the egg whites until soft peaks form.  Add the sugar and beat until very stiff.
Mix almonds and icing sugar and fold in with a spatula. Initially the mass is really solid and will only slowly get more liquid, the batter should also remain relatively stiff (but not just as stiff as in my picture, obviously).
Fill half  of the macaron batter to fill into a piping bag with a large nozzle and pipe small egg shapes, cover them with the sugar beads and press them slightly. Repeat with the second half of the batter.
Let the macarons dry for at least 30 min and then bake them at 150 ° C for 10-15 min.
I tried to pry a macaron carefully the sheet while the tray was still in the oven. When that was possible, they were perfect.
Let the macarons cool slightly, while melting the chocolate melt and mixing it with the cream cheese.
Pour the mixture into a piping bag and sandwich the macarons together in pairs. 
I used a "Milka-Löffel-Ei" package (like a small egg carton for 4 eggs) for packaging, hoping that they make it to the recipient accident free!
And off went the mail from my kitchen!

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