I never get tired of French macaroons. Here I have made a variant with licorice, but without dyes. This recipe gives approx. 40 macaroons.
160 g egg whites (3-4 eggs)
110 g almond flour (not reduced in fat)
200 g melis
4 tablespoons sugar
2 teaspoons licorice powder (salty or sweet)
Sift almond flour, licorice powder and powdered sugar into a bowl. Beat the egg whites stiff. Add a little sugar at a time while whisking, continue whisking until the meringue is firm and shiny. Invert the dry spatula. Stir until the batter runs off the spatula as you lift some of the batter over the bowl. Place baking sheets on a baking tray. Fill a spray bag, with a round tip, with the batter. Spray roundings the size of 20 crowns. Have some space in between, because they flow out a little. Dunk the board carefully against the worktop to get out any. air bubbles in the batter. Let the macaroons stand at room temperature for 1 hour, until they have a shell on top. Bake the macaroons for 12-14 minutes at 150 degrees. Watch towards the end, so they do not stay too long. Allow the macaroons to cool completely on the baking sheet.
200 g room temperature butter
1 dl melis
4 teaspoons licorice powder (salty or sweet)
2 egg yolks
2 teaspoons licorice syrup (salty or sweet)
Whisk the butter and add the other ingredients while whisking. Find two and two macaroons that fit together in size. Put the buttercream in a spray bag and spray on one of the macaroons. Place the other macaroon on top so that it becomes a whole macaroon.
Can be stored in a tight box in the refrigerator for up to 5 days. They can also be frozen in a tight container.