100 g almonds
3 dl Dansukker Icing Sugar
3 egg whites
1/2 dl Dansukker Granulated Sugar
Yellow food colouring
100 g Philadelphia cream cheese, natural
1 dl Dansukker Icing Sugar
1/2 g saffron
Blanch, peel and grind the almonds. Mix the almonds and icing sugar. Beat the egg whites with an electric until stiff. Add the granulated sugar and beat the meringue until stiff. Gently fold in the almond and icing sugar mixture.
Spoon or pipe the mixture onto a parchment-lined baking sheet. The mixture should make about 40 macaroons. Leave to rest for 15 minutes, then bake on the bottom oven shelf at 150 °C for about 12-15 minutes.
Pull the parchment off the baking sheet onto a wire rack and leave the macaroons to cool. Mix together all the ingredients for the frosting. Spread the frosting on half of the macaroons and top with the remaining macaroons. Store in a cool place.
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