Macaroons with cranberry marmalade

Macaroons with cranberry marmalade.

Approximately 15 double


300 g of cranberry marmalade
60 g of almond flour
60 g wheat flour
60 g of potato starch
115 g butter, room temperature
115 grams of sugar or powdered sugar + a little powdered sugar for sprinkling
zest of 1/2 lemon
1/2 tsp cinnamon
a pinch of nutmeg
2 tbsp lemon juice
a pinch of salt

Cooking method:

Mix in a bowl of wheat and almond flour, add salt, starch and spices.
Separately, beat with a mixer, cream the butter and sugar. Stir mixture into the oil and lemon zest 1 tablespoon lemon juice.
Gradually enter into the oil mixture flour. Stir to collect the dough, wrap in foil and clean for 30 minutes.
Roll out the dough between two sheets of parchment. Put the dough on a baking sheet seam and again put into the freezer for 10 minutes.
Take the dough out of the freezer, cut out circles. Put them in a baking at a certain distance from each other. Bake for about 10 minutes at 175 degrees. The finished cookies to pass on the grill and let cool completely.
Wipe jujube through a sieve. Add 1 tablespoon lemon juice, stir.
Put a teaspoon of marmalade half of the pastry. Cover halves without marmalade. Sprinkle with powdered sugar.

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