'Parachuters' - Macaroons of Balkan
CATEGORIES
INGREDIENTS
  • Cooking Time: 1 hour
  • Servings: 20+
  • Preparation Time: 15-20
  • Macaroons-
  • 4 egg whites
  • 220 g icing sugar
  • 200 g ground walnuts
  • 2 tsp lemon juice or vinegar
  • 1 tbs corn flour (or fine biscuit crumbs)
  • Cream-
  • 100 g butter, soft
  • 100 g icing sugar
  • 2 yolks
  • 50 g chocolate, melted
DIRECTIONS
  1. Beat egg whites until soft peak forms; add sugar, spoon by spoon. Beat until sugar dissolved and egg whites thick. Fold in lemon juice, corn flour, walnuts and corn flour.
  2. Preheat oven to 150*C; line biscuit tins with baking paper (or al - foil).
  3. Pipe or spoon meringue into little circles, with some space between them. Bake / dry for 1 hour; switch oven off and let macaroons cool inside ajared oven.
  4. For cream; beat butter, sugar and yolks until thick and fluffy. Add melted chocolate, mix well.
  5. When macaroons are cooled, place some of cream on one and top with another-one.
  6. Keep in a cool, dry spot.
RECIPE BACKSTORY
One of favourite desserts in Balkans