Magimix 3200 compact food processor MAG3200CWIT Manual Do Utilizador

8

the egg whites in the bowl with the egg whisk and beat for 5 min.

Sift the icing sugar and ground almonds into a large bowl. Using your
Magimix spatula, gently fold in the egg whites, a third at a time. The 
mixture should be smooth and glossy.
If 

you have one, pour the mixture into a piping bag. Pipe it into rounds

measuring 4-5 cm in diameter on a baking tray lined with baking 
parchment. Leave the macaroons to form a “crust” for 30 min. before 
putting them in the oven. Bake at 150 °C for 10 min. The macaroons
should be dry on the outside and soft on the inside.
They will taste even better if you make them the day before.
Cut

the strawberries using the 4-mm slicing disc.

Arrange the sliced strawberries on half the macaroons and cover with the
remaining ones. Dust with icing sugar and serve with raspberries to add
a sharper flavour.

Tips : You can also sandwich the macaroons together with butter cream.
To ring the changes, add a few drops of vanilla or coffee essence to the
mixture or a little food colouring.

2 egg whites - 120 g icing sugar - 70 g ground almonds

1 punnet strawberries - 1 punnet raspberries

Dessert

: 20 min. 

: 20 min.