MACARONS 43
Ingredients
- 1 tbsp Licor 43 Original
- 120 g powdered sugar
- 65 g ground almonds
- 50 g granulated sugar
- 2 large eggs
- 0.5 tbsp orange essence for filling
- 60 g dark chocolate cut in pieces
- 15 g unsalted butter
- 40 ml whipping cream (1 1/3 oz)
Method
- Preheat the oven to 160 ° c
- Beat only the egg whites in a large bowl until soft foam.
- Add the ground almonds and icing sugar in a food processor and grind to a fine whole.
- Beat in small amounts of sugar through the egg whites to create a firm, glossy meringue.
- Whisk the orange essence with the meringue.
- Spatula calmly and in small quantities the extra almond flour into the batter.
- Spoon the batter into a pastry bag and spray rounds on a baking sheet covered with baking paper. Tap the baking sheet a few times firmly on a work surface to remove any air bubbles.
- Let the macarons rest for 30 minutes at room temperature.
- Bake the macarons 15 minutes in the preheated oven and let them cool 10 minutes then get the macarons careful of the baking paper and let them cool completely.
- Melt the chocolate and butter au Bain-Marie and serve.
- Add the Licor 43 Original to the cream carefully.
- Allow the mixture to cool for 10 minutes and set it for 30 minutes in the refrigerator until thick and spreadable.
- Use the mixture to stick the macaroons together.