Name: Greek Macaroons
Total time: 45 min

First, make the shortcrust pastry. Beat the sugar, vanilla sugar and butter until creamy. Add the yolks. Gradually sift in the flour together with the cocoa and baking powder and stir in. Wrap the dough in plastic wrap and chill for one hour.

Now roll out the dough on a floured work surface and cut out circles with a round serrated pastry cutter. Place these on a baking sheet lined with parchment paper. Now cook the meringue. Whip the egg whites until stiff and gradually add the sugar with the vanilla pulp.

Later, mix the almond kernels with the cinnamon, poppy seeds, ground cloves and currants. Add the bittel almond flavoring to the snow form and with the whisk gently mix the snow.

Place the mixture in a piping bag fitted with a large star-shaped nozzle and pipe a tuff onto each cookie. Decorate with chopped pistachios in the center.

Bake at 180 °C top and bottom heat for about 15 minutes. In the meantime, let the cooking chocolate melt and then spread it in fine stripes over the macaroons.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever you like better.

Greek Macaroons

Ingredients:

For the meringue:

To decorate:

Instructions:

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