- 4
- Average
- Average budget
Ingredients
- For the shortbread:
- 100g sugar
- 200g butter
- 300g flour
- For the macaron mass:
- 200g Marzipan
- 150-200g Powdered sugar
- 42g Egg white
- salt, lemon zest
- Apriot jam
- Raspberry jam
- water
Preparation
Step 1
For the shortbread:
Work into a homogeneous dough, roll out, cut into hearts and pre-bake in the oven for a few minutes.
Step 2
For the macaron mass:
Mix everything into a smooth mass. Fill into a piping bag with a star tip and pipe around the outside of the pre-baked hearts.
Bake 190 Celsius for about 15 minutes.
Step 3
Heat apricot jam in a saucepan, thinning the jam with a little bit of water. Bring to a boil. With a pastry brush, brush the outside of the hearts. This gives the hearts a nice glaze while also making them stay moist and not dry.
Once each heart is brushed with the apricot jam, repeat with the raspberry jam: Thin the jam with a bit of water and bring to a boil. Instead of brushing it onto the hearts, fill the insides.
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