Bosch 8 Series Recipes page 203

Macaroons
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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
[ I n d e x : ]
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.
P r e h e a t f a l s e T e m p e r a t u r e 1 3 0 ° C 1 3 0 D u r a t i o n 1 0 t r u e
7 | Bake the macaroons as indicated.
f a l s e T e m p e r a t u r e 1 3 0 ° C 1 3 0 D u r a t i o n A p p r o x . 1 5 m i n u t e s 1 5 B a k i n g t r a y , l e v e l 1 a n d u n i v e r s a l p a n , l e v e l 3 4 D h o t a i r
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.
Cakes and small baked items | 201
Setting procedure:
4D hot air
Baking tray, level 1, universal pan, level 3
130 °C
Preheat
Baking time:
approx. 15 minutes
Tip:
Cut the greaseproof paper to the size of the tray.
Excess paper affects the browning.