Recipe detail

Pastry Wasp nests

7. 12. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Pastry

Cuisine: German

Program steps

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Ingredients - number of portions - 150

Name Value Unit
almonds 660 g
granulated sugar 525 g
chocolate 80% 330 g
lemon peel 120 g
candied orange 120 g
protein 9 pcs
salt 2 g
vanilla sugar 25 g
wafers 150 pcs

Nutrition and allergens

Allergens: 8
Minerals:
Vitamins:

Nutritional value of one portion Value
Energy 59.4 kJ
Carbohydrate 5.8 g
Fat 3.3 g
Protein 1.1 g
Water 0 g

Directions


First, the manel brittle is made by caramelizing the almonds in a pan with a little less than half the sugar (approx. 40%). This is done while stirring constantly until the sugar has melted and the brittle is golden brown. Grate the chocolate finely, chop the lemon peel and orange peel into finer pieces. The egg white and salt are then beaten until stiff, then add the remaining sugar and vanilla sugar and beat until the sugar is dissolved. Fold the brittle, chocolate, lemon peel and orange peel into the beaten egg whites. Form macarons on the wafers and bake as described. We recommend the insert timer and a coated, perforated baking tray without (!!!) baking paper. The baking time depends on the size of the macarons - they should still be slightly soft when you take them out.

Recommended accessories

Perforated aluminium sheet, teflon coated

Perforated aluminium sheet, teflon coated