:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/CFvHKUplKbg29N5yRpjv/b901f03ac9233f328c84023677bd3a.jpeg "Poppy Seed Macaron")
Source: Pixabay: Food-photography-by-Carys
Poppy Seed Macaron
A French classic with a Hungarian twist. The delicious poppy seed filling harmonizes excellently with the light macaron shell.
Ingredients
Macaron Shell
- 125 g confectionery sugar
- 125 g almond flour
- 110 g egg whites
- 30 g sugar
Poppy Seed Filling
- 200 g Poppy
- 100 g sugar
- 100 ml milk
- 1 Piece vanilla pod
Latest flyers
Nutritional values and price
Directions
Preheat the oven to 170 degrees. Mix the powdered sugar and almond flour in a bowl.
Beat the egg whites, then gradually add the sugar, and beat until we get a stiff foam.
Add the almond flour and powdered sugar mixture to the foam, and then gently stir them together.
Pour the mixture into a piping bag and shape it into macaron-sized circles on a baking sheet lined with parchment paper.
Bake for 10-12 minutes, or until the edges of the macarons become hard. Let them cool in the oven, then take them out.
In the meantime, prepare the poppy seed filling. In a saucepan, mix together the poppy seeds, sugar, milk, and the vanilla pod, then cook over low heat until the poppy seeds become soft.
Once the filling is ready, let it cool down, then fill it into the macarons.
Leave the macarons in the fridge for a few hours to let the flavors meld. Serve chilled.
Share the recipe with others
Reels
NewThe latest recipes
The latest recipes
Reels
NewFavorite recipes
Top categories
vedresbogiPoppy Seed Macaron
A French classic with a Hungarian twist. The delicious poppy seed filling harmonizes excellently with the light macaron shell.
Preheat the oven to 170 degrees. Mix the powdered sugar and almond flour in a bowl.
Beat the egg whites, then gradually add the sugar, and beat until we get a stiff foam.
Add the almond flour and powdered sugar mixture to the foam, and then gently stir them together.
Pour the mixture into a piping bag and shape it into macaron-sized circles on a baking sheet lined with parchment paper.
Bake for 10-12 minutes, or until the edges of the macarons become hard. Let them cool in the oven, then take them out.
In the meantime, prepare the poppy seed filling. In a saucepan, mix together the poppy seeds, sugar, milk, and the vanilla pod, then cook over low heat until the poppy seeds become soft.
Once the filling is ready, let it cool down, then fill it into the macarons.
Leave the macarons in the fridge for a few hours to let the flavors meld. Serve chilled.
How did you make this recipe?