Macaron recipe

Macaroons are a wonderful little treat that can be enjoyed as a cookie or as a crunch in various desserts. Many people probably know them best from old-fashioned apple cake with whipped cream and applesauce. A wonderful, wonderful combination, which is a bit old-fashioned but still holds up all the way. But it is also delicious to use macaroons for Sarah Bernhardt cakes in chocolate-loving company. And they are also a big hit in a lovely "parfait". A serving with fresh fruit and whipped cream/ice cream/yoghurt or another cream arranged in layers. Here they can form a wonderfully crunchy layer that completes the dessert when crushed. Macaroons also taste great when added to ice cream or even crumbled over a chocolate cake, before it goes into the oven. This gives a wonderful texture and crunchy surface. 

TIP: Also try the recipe at biscotti with almonds and chocolate or the most delicious cookies with browned butter, nuts and chocolate

Macaroons with marzipan

In this recipe, the macaroons are made with marzipan. Many recipes use almond flour or chopped nuts. This requires that you have a food processor or mini chopper that can grind the nuts finely. And you don't have to with this recipe. Here, the macaroon mass is made from grated marzipan, mixed with sugar and egg whites. A little wheat flour is also added, which ensures that the mass becomes more "stable" and rises nicely into macaroons without them collapsing.

TIP: Also try marzipan in this rhubarb crumble.