Macaroon jelly bars recipe
Macaroon Jelly Bars recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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Ingredients
|
For the dough: |
|
| 150 g | butter |
| 60 g | icing sugar |
| 1 packet(s) | vanilla sugar |
| 45 g | almonds |
| 150 g | all-purpose flour |
| 1 | egg yolk |
| 1 pinch(es) | salt |
|
To garnish: |
|
| 200 g | almond paste |
| 2 | egg whites |
| 15 g | butter |
| 50 g | icing sugar |
| 10 g | all-purpose flour |
| 250 g | red currant jelly |
Instructions
Knead together the ingredients for the dough, cover and set aside.
Crumble the almond paste and mix with the egg whites until smooth. Fold in melted butter, icing sugar and 10 g flour. Set aside in a cool place.
Preheat the oven to 170°C.
Roll out the dough on a well-floured surface 3mm thick. Cut the dough into 6 long stripes. Line a baking tray with parchment paper and transfer the stripes onto it.
Fill the above prepared almond paste mixture in a piping bag with a star-shaped nozzle. Extrude the filling along the longitudinal borders of the stripes on the baking tray. Bake in the preheated oven for approximately 15 minutes.
Gently heat the red currant jelly and fill it between the still hot stripes of the marzipan borders. Allow the stripes to cool completely. Cut into 2 cm bars.
Store in an airtight container.
Preparation time:
ca. 1 hr
medium
n/a
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