Sea Buckthorn Macarons

Name: Sea Buckthorn Macarons
Cook time: 1 h
Total time: 1 h
Yield: 36
Ingredients: 120 g finely grated almonds without skin; 230 g Icing sugar; 3 Protein (size M); 50 g Sugar; 100 g Crème-fraîche; 25 g Sea buckthorn jam; 1 TEASPOON Vanillin sugar; 100 g Whipped cream; 7-10 Tbsp orange food coloring; 7-10 Tbsp Disposable piping bag; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 36

120 g finely grated almonds without skin
230 g Icing sugar
3 Protein (size M)
50 g Sugar
100 g Crème-fraîche
25 g Sea buckthorn jam
1 TEASPOON Vanillin sugar
100 g Whipped cream
7-10 Tbsp orange food coloring
7-10 Tbsp Disposable piping bag
baking paper

Directions

1
Mix almonds and 200 g icing sugar and sieve through a fine sieve. Beat the egg whites with the whisks of the hand mixer until stiff and allow the sugar to trickle in. Carefully fold the almond sugar into the egg white mixture.
2
Colour with food colouring. Pour the egg white mixture into a piping bag with perforated spout (approx. 11 mm Ø) and spray approx. 72 small, flat tuffs (approx. 2.5 cm Ø) onto 2 baking trays lined with baking paper.
3
Leave to dry for approx. 30 minutes in an airy place. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) one after the other for approx. 12 minutes. Remove from oven and let cool down.
4
Cream crème fraîche, jam, vanillin sugar and the remaining icing sugar with a whisk until creamy. Whip the cream until stiff and carefully fold into the sea buckthorn mixture. Fill sea buckthorn cream in a piping bag with a perforated spout and squirt onto the undersides of approx. 36 tuffs.
5
Place another tuff on top of each one. Store refrigerated and consume as soon as possible.