Macaroons with quince jam
Ingredients:
2 egg whites
150 g icing sugar
30 g of powdered sugar
90 g almonds
3-4 drops of natural vanilla extract
Liquid pastry colorings – red and yellow
Quince jam (with spices, the recipe)
Preparation:
Sift and mix the almond powder and icing sugar. Reserve the largest seed particles on the sieve for other use.
In another bowl, beat the egg whites with a pinch of salt. When they start to foam, pour in half the sugar. When the mixture becomes firm and snow-like, add the rest of it. Then incorporate the dry mixture, working gently with a silicone or wooden spatula. Normally, you will get a shiny and thick paste. To get the sand pink color of my macaroons (which was coral pink when raw), add 5 drops of yellow coloring and 5 drops of red.
Using a pastry bag, shape biscuits (2-3 cm in diameter). Do this on a special macaroon silicone mat or on a piece of baking paper. Leave the cookies to dry at room temperature about 30 minutes. This will give the typical smooth crust of the macaroons.
Bake at 160°C between 9 and 12 minutes (cooking time varies from oven to oven). Cool on a wire rack or a bamboo mat. Pair the biscuits, coating them with quince jam.
Store the macaroons in a metal box to preserve their flavor longer.