Black Currant and Marzipan Macarons
Macarons are one of the most famous desserts in French pastry. This black currant and marzipan version combines the intense flavor of black currant with the silky sweetness of almond marzipan, creating a truly special sweet treat. The crisp shells and the fruity-marzipan filling create a perfect harmony.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: sift together the almond flour and powdered sugar in a bowl. Beat the egg whites until stiff peaks form, then gradually add the granulated sugar until you have a shiny, stable meringue.
2
Gently fold the almond flour mixture into the meringue, ensuring the batter becomes smooth and silky. Be careful not to overmix, as this will prevent the macarons from rising properly.
3
Using a piping bag, pipe even-sized circles onto a baking sheet lined with parchment paper. Let them rest for 30 minutes to allow a skin to form on the surface.
4
Bake the macarons in a preheated oven at 300°F (150°C) for 12-15 minutes, until they are slightly crisp on the outside and still soft inside.
5
For the filling, mash the black currants with a fork or blend them, then mix with the heavy cream and finely chopped white chocolate. Stir until the chocolate is completely melted and you have a smooth cream.
6
Grate the marzipan and stir it into the black currant chocolate cream to add an extra rich flavor.
7
Once the black currant and marzipan cream has thickened slightly, use a spoon or piping bag to fill one half of the macarons with the cream, and top with another macaron shell to create a sandwich.
8
Place the finished macarons on a plate and let them rest in the refrigerator for a few hours to allow the flavors to meld together.
