Elderberry macarons

Elderberry macarons

Finely grind the almonds and powdered sugar together in a kitchen mixer. Sift the almond sugar powder through a relatively fine sieve. It is important that the almonds are really finely ground. Grind any coarse residue that remains in the sieve again or otherwise set it aside. Mix the almonds with 1 egg white and the yellow food coloring. Beat the other egg white until stiff. Bring the sugar and water to the boil in a pot and cook until the mixture reaches a temperature of 115°C. The hot sugar in one
Pour a thin stream into the stiffly beaten egg white. Continue beating the mixture with a hand mixer. Continue beating until the mixture is only lukewarm. When you remove the mixer from the mixture, there should be thick peaks of egg white hanging from the mixer. Stir 1/3 of the egg whites into the almond mixture and then fold in the rest. Continue stirring until the dough runs off your spoon in a thick stream.

Pour everything into a piping bag with a round opening. Pipe even circles the size of a 1 euro coin onto a baking tray lined with baking paper. When the tray is full, hit the tray on a hard surface so that the surfaces of the macarons are completely smooth. Let the macarons dry for 30-40 minutes (i.e. if you tap them with a finger, no dough should stick to your finger).

Bake the bowls in the oven at 140°C for about 10 minutes. Allow to cool and then carefully remove from the baking paper with a knife.

Elderberry cream

Melt the white chocolate in a saucepan with the cream cheese. Stir in the syrup and let the mixture cool thoroughly. Pour the cream into a plastic bag and cut off the tip.

Gather macarons of the same size and pipe some cream onto half of them. Carefully place the other macarons on top of the cream. Covered on
It's best to leave it in the fridge for a day.