After seeing the beautiful pictures of raspberry macaroons my new blogger friend Amalie made, I decided to be
brave and give it another try.
This time I used the same recipe she did.
But my macaroons were again very very hard :-(.
I tried one and put the rest into a plastic container and into the fridge.
And this morning all of a sudden they were absolutely perfect. Soft and chewy and delicious!
So this is the trick to macaroon making!.
Here is the recipe, for all non-german speakers:
You need 120 g (1 cup) of almonds, grind them very fine and sieve them (this part didn't work out so well, I couldn't get the almond meal through the sieve, despite a LOT of grinding. So I decided it will have to do and it did work).
Beat 2 egg whites with a little bit of salt, adding 150 g (1 cup plus 1/3 cup) of icing sugar slowly.
Then add the almond meal and 2 to 3 tablespoons of cacao.
Cut a small corner of a see-through freezer bag, put some dough in, and squeeze little heaps onto a slightly buttered baking sheet.
Put it in a pre-heated oven at 80 degrees C (176 degrees F) and let dry for 15 to 20 minutes, until the top is dry to the touch. Then put oven temperature to 180 degrees Celsius (350 degrees F) and bake for another 6 to 8 minutes.
Let them cool down on the baking sheet.
For the chocolate filling, bring 100 ml (3,38 oz) of cream to the boil and dissolve 120 g (1 cup) of ground dark chocolate. Put it in the fridge, once it is cool beat it for a while.
Fill the macaroons and if they are too hard, put them in a tupper ware container in the fridge for some hours.
I am linking to these lovely parties.