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🍽️ Macarons with Berry Jelly Filling

80 kcal · 30 min · 4 servings

Ingredients

• 100 g red currants
• 270 g powdered sugar
• 4 egg whites
• 2 tsp lemon juice
• 200 g ground almond kernels (peeled)
• red food coloring (to taste)
• 200 g red currant jelly

Instructions

1. 1. Rinse the berries under running water.
2. 2. Pat the berries dry with a kitchen towel.
3. 3. Carefully remove the berries from the stems.
4. 4. Puree the berries into a smooth mash.
5. 5. Press the puree through a fine sieve to remove seeds and fibers.
6. 6. Mix the filtered puree with two tablespoons of powdered sugar.
7. 7. Whip the egg whites together with the lemon juice until stiff.
8. 8. Add the powdered sugar gradually.
9. 9. Continue whipping until the mixture is glossy and holds its shape.
10. 10. Gently fold the almonds and the berry puree into the egg white mixture.
11. 11. Optionally color the mixture with food coloring until you reach the desired shade.
12. 12. Preheat the oven to 150 degrees Celsius fan-forced.
13. 13. Line a baking tray with baking paper.
14. 14. Fill a piping bag with a large round tip with the cream.
15. 15. Pipe small hemispheres with a diameter of about two centimeters onto the tray.
16. 16. Bake the macarons in the oven for about 25 minutes.
17. 17. Keep the oven door slightly ajar during baking.
18. 18. Use a wooden cooking spoon to prop the door open.
19. 19. Remove the macarons from the tray once they are done.
20. 20. Let the macarons cool down completely.
21. 21. Warm the jelly slightly.
22. 22. Stir the jelly until smooth.
23. 23. Place a teaspoon of jelly on the bottom half of the macarons.
24. 24. Place a second macaron on top as a lid.
25. 25. Let the filled macarons dry for a short time.
26. 26. Serve the finished macarons.

Nutrition per serving

• kcal: 80
• Protein: 2 g · Fett/Fat: 3 g · Carbs: 11 g