Macarons with Orange and Licor 43

Method

1. Preheat the oven to 160 ° c
2. Beat only the egg whites in a large bowl until soft foam.
3. Add the ground almonds and icing sugar in a food processor and grind to a fine whole.
4. Beat in small amounts of sugar through the egg whites to create a firm, glossy meringue.
5. Whisk the orange essence with the meringue.
6. Spatula calmly and in small quantities the extra almond flour into the batter.
7. Spoon the batter into a pastry bag and spray rounds on a baking sheet covered with baking paper. Tap the baking sheet a few times firmly on a work surface to remove any air bubbles.
8. Let the macarons rest for 30 minutes at room temperature.
9. Bake the macarons 15 minutes in the preheated oven and let them cool 10 minutes then get the macarons careful of the baking paper and let them cool completely.
10. Melt the chocolate and butter au Bain-Marie and serve.
11. Add the Licor 43 to the cream carefully.
12. Allow the mixture to cool for 10 minutes and set it for 30 minutes in the refrigerator until thick and spreadable.
13. Use the mixture to stick the macaroons together.

Recipe from SuusjesSoesjes