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currant macaroons

The basic recipe for the biscuits, I again Nong Gams Blog found. The amount of ingredients I have adapted slightly. Anyway, 1000 Thanks & Kisses recipe for this fabulous beauty Gemmi naka :-)

ingredients for about 10-12 couples Macarons

• 42g almonds, nuts,
• ground 65g icing sugar
• 35g protein (approximately 1 egg white, M size), room temperature
• a pinch of salt
• 10g sugar
• 2 dropping red

The ground almonds with powdered sugar very finely ground, put through a sieve into a bowl, set aside. Egg whites with salt until foamy and red color, sugar them lightly to gradually and not beat the egg whites very stiff. The almond mixture 3-4 portions, gradually Carefully fold the egg whites.

Pour the mixture into a bag and on the baking sheet covered with parchment paper about 3cm diameter and about 5 cm distance from each spray. The macarons rest for 30-60 minutes. Then, preheat the oven to 140C under heat.

The Macaronsblech in the preheated oven on the second Provide rail from above. Ca. Bake 8-10 minutes set. The macaroons from the oven take to cool on the sheet about 5 minutes. Then place on wire rack, let cool completely and fill with the cream and currants.

For the butter cream

• 10ml milk
• 10g sugar 50g butter
• fresh currants

milk and sugar mix together and cook in the microwave, get out & Stir until the sugar has dissolved completely left abekühlen. Buttter Handrühgerat with the beat very light and creamy, leaving the cooled milk solution eigießen slowly and stir in the butter. The butter cream on one half of the Macaron stress currants on top and glue the other half.