Ingredients
For 30 macaroons:
280 g icing sugar
160 g ground almonds
3 egg whites
1 pinch salt
50 g sugar
½ teaspoon vanilla sugar
2 tablespoons powdered cocoa.
FILLING:
100 ml orange juice
1 tablespoon grated orange zest
65 g sugar
70 g butter
1 egg yolk
1 egg and 10 g corn flour.
Así puedes prepararlo
Sieve the icing sugar and mix well with the ground almonds.
In a bowl, whip the egg whites with an electric mixer, add the salt and gradually add the plain sugar until obtaining a thick meringue.
Add half of the icing sugar to the almond and cocoa, stir gently with a spatula from top to bottom.
Add the vanilla sugar and the remaining icing sugar with the almonds and continue stirring gently until blended.
Pour part of the mix into the DECOMAX fitted with the large round tip and make circles in the size indicated by the marks on the MACAROON BAKING SHEET.
When the batter expands, it won't spill over and each macaroon will be the perfect size and shape.
Allow to rest between 30-35 minutes at room temperature. Cook in a preheated oven at 150ºC for 20-25 minutes until firm to touch. Repeat the process with the rest of the batter.
TO MAKE THE FILLING:
Heat the orange juice with half of the sugar and the butter.
In a bowl, beat the egg, the egg yolk, the remaining sugar and the corn flour. Add it to the hot mixture, beat well with an electric beater and pour it into the pot again.
Cook the cream on low heat, stirring constantly until it thickens. Remove from the heat. Add the grated orange zest, allow to cool and fill the macaroons.
