Recipe detail

Pastry Chocolate macaroons

7. 12. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Pastry

Cuisine: German

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Program steps

  • Preheating:
  • 145 °C

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1
Hot air
0 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 150 °C
ventilator icon 60 %
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Ingredients - number of portions - 70

Name Value Unit
chicken eggs 6 pcs
brown sugar 450 g
dark chocolate 70% 450 g
almonds 750 g
cardamom 9 g
clove powder 15 g
cinnamon 25 g
nutmeg 10 g
kirsch 60 ml
wafers 70 pcs

Nutrition and allergens

Allergens: 3, 8
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 130.3 kJ
Carbohydrate 9.6 g
Fat 8.5 g
Protein 2.9 g
Water 0 g

Directions

Beat eggs and sugar until fluffy. Melt the chocolate in a water bath and let it cool down again, stir into the egg-sugar mixture. Stir in the spices and kirsch. Finally add the almonds and mix well.
Place the dough on wafers and bake as described, ideally on a perforated, coated baking tray and using the shelf timer.
If you want, you can then decorate the baking wafers with white chocolate coating.

Recommended accessories

Perforated aluminium sheet, teflon coated

Perforated aluminium sheet, teflon coated