MEININGER cookbook: Macarons

MEININGER cookbook: Macarons

This post is also available in: German

Redwood salmon macarons with wasabi creme

12 macarons


Ingredients for macarons

Pinch of salt
188 g icing sugar
188 g almond flour
188 g refined sugar
140 g egg white
Food colouring
Try these quantities!


Preparations for macarons

1) Do not finely grind the icing sugar and ground almonds in the mixer for longer than 20 seconds. Grinding these for any longer will cause the nut fat to melt and the mixture to become lumpy. Sieve with a fi ne sieve, ideally two or three times. Now add half of the egg white and a knife tip of food colouring.



 2) Beat the remaining egg white and salt until fluffy. Gradually add the sugar very slowly and beat the egg white until it is so stiff that you are able to hold the bowl upside-down without it falling out.



3) Now slowly fold the egg mix into the icing sugar and almond mix to form a thick and shiny mixture.


4) Add the mix to a piping bag with a large nozzle and squirt circles onto a sheet of baking paper. Leave 5 cm of space between each. Bang the baking tray on a fi rm surface a couple of times to remove any excess air. Now leave the macarons to dry for 1–2 hours (ideally at room temperature with light ventilation). Place all the baking trays in the oven at the same time and bake at 140 °C (convection oven) for approx. 15 minutes.


 5) Leave the macarons to cool after baking.



Ingredients for the filling

200 g redwood salmon
1 tsp wasabi paste
200 g crème fraîche
1 lime
Pinch of salt



For the wasabi creme, finely chop the dill and mix with the crème fraîche, salt and wasabi paste. Season with salt and lime juice.

  • Share on:
geschrieben von / written by

Central, reasonably priced, modern and a great atmosphere – that is MEININGER, combining the best that hostels and hotels have to offer! 28 hotels in ten European cities offer ideal accommodation for city breaks, business travel, school trips, group tours, round-the-world trips and family excursions.

Be first to comment

You have the option of commenting on our blog posts. When you do this, we will collect your name, which will be displayed together with your comment. You have the option of uploading a photo. If you would like to post anonymously, then you can use a pseudonym. Your IP and email address will also be collected and/or requested. It is necessary to store your IP and email address in order to be able to defend ourselves against liability claims in cases of possible publication of illegal content. Moreover, we require your email address in case we need to contact you should third parties complain that your comment is illegal. The IP and email address are also saved in order to prevent spam. The legal bases for this are Art. 6 (1) 1b and f GDPR.

If you would like us to delete one of your published comments or your photo, then please get in touch with our data protection officer.