3 small egg whites
30 g Dansukker Granulated Sugar
100 g scalded, hulled, ground almonds
150 g Dansukker Icing Sugar
5 g cocoa powder or
red or green food colouring
100 g Philadelphia cream cheese, natural
30 g butter, room temperature
30 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
25 g sieved raspberries or
the grated rind from 1 untreated lime + a couple of drops of green food colouring or
5-10 g cocoa powder
Whisk the egg whites in an absolutely clean bowl until stiff. Add the granulated sugar while whisking. Mix the ground almonds with the icing sugar and fold into the egg white mixture. Add cocoa powder or food colouring. Cut out rounds about 3 cm in diameter, and place them on parchment-lined baking sheets. Bake at 125 °C for about 20 minutes. Leave to cool on the baking sheet before loosening from the parchment.
Mix together the cheese, butter and vanilla sugar. Stir in the desired flavouring. Put in the refrigerator for at least 1 hour. Pipe or spread the filling onto half of the biscuits. Arrange the remaining macaroons on top of the filling.
The recipe was made by