Lubeca Almond Confectionery
Fine marzipan macaroons
Equipment
- mixing bowl
- Oven
Ingredients
Version 1 (Macaroon paste for almond confectionery)
- 1000 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste
- 250 g sugar
- 150 g egg white
Version 2 (Egg yolk-macaroon paste for almond confectionery)
- 1000 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste
- 250 g egg yolk
Decoration
- candied fruits, almonds, pistachios, hazelnuts q.c.
Glazing
- hot apricot jam q.c.
Macaroon paste for almond crescents
- 1000 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste
- 500 g sugar
- 200 g egg white (approx. 150 – 200g)
- sliced almonds optional, q.c.
Instructions
Almond confectionery
- Mix the Marzipan almond paste with sugar and egg white, or only with the egg yolk, into a smooth dough.
- Tray with a piping bag (12 mm) little rosettes (approx. 10 g) and decorate them with fruits, almonds, nuts or pistachios. r cooling, glaze the confectionery with hot apricot jam.
- Baking: Approx. 415°F for approx. 12-15 minutes (until golden brown)
Almond crescents
- Mix all ingredients into a smooth dough.
- Divide into portions of approx. 40-50 g, and if desired, roll them in sliced almonds and shape into crescents.
- Baking: Approx. 380°F for approx. 15-20 Min
Notes
Recommend dipping the edges of crescents in couverture chocolate