Lækkerier magazine and Macarookies

Lækkerier magazine and Macarookies

Few days back I saw an amazingly well made danish magazine. After a bit of browsing through out its pages I decided to buy it. Great idea!

Lækkerier magazine and Macarookies

It is called “Lækkerier” and it’s filled with recipes for some delicious and great looking desserts and breads. Its name actually can be translated into “Delights or Delicacy” and let me tell you that this magazine has lots of delights, the only drawback is the difficulty of some of those recipes. Many of them require culinary and baking training and skills, however there are few that can be successfully made also by amateurs. And in today’s post I am trying to write about 1 recipe that everyone can make.

But first few more words about this magazine. This edition theme is: “Grøn” which means “Green”. So all the recipes presented in this edition of the Lækkerier magazine are made with green ingredients, like: matcha powder, pistachio, pumpkin seeds, mint, basil, and other herbs, squash, spinach, kiwi, avocado and other green goodies. There are also some helpful tips for some of the recipes which will help to customise better or to improve the quality of the end result.
There are also some helpful tips for some of the recipes which will help to customise better or to improve the quality of the end result.

Interesting fact: try a recipe from this edition and you can win a gift-card worth of 2000 DKK to Kay Bojesen. Overall the magazine has a very professional look, with good images and design, the quality of paper is excellent and the advertising is not very intruding. I totally love it! 🙂

So, back to the recipe I tried successfully: Macarookies (the perfect combination between Macarons and Cookies) and below you can see my result:

The below ingredients are for 27-30 pieces depending on how big you want to make the macarookies.

Ingredinets for Macarookies:

  • 90 g egg whites (about medium size 3 eggs)
  • 100 g (1/2 cup)granulated sugar
  • 50 g   (1/2 cup) unsalted pistachio, processed to a fine meal
  • 100 g dark chocolate (at least 70% cocoa)
  • 50 g  (1/2 cup) icing sugar
  • 50 g (1/2 cup) almond flour
  • a pinch of salt
  • few drops Kelly Green Gel Food Coloring
  • 1 teaspoon white wine vinegar
Lækkerier magazine and Macarookies

How to make Macarookies:

  • Preheat oven to 160º C and line a baking sheet with parchment paper. Set aside.
  • Using a coffee/nuts grinder or a food processor, process the pistachio nuts into flour. Roughly chop the chocolate and set aside.
  • In a medium bowl, sift together almond flour, icing sugar and pistachio flour, discarding any bits of almond or pistachio flour that are too large to pass through the strainer. Mix well and set aside.
  • In a large mixing bowl, using an electric mixer or a stand mixer, whisk egg whites with the salt until foamy.
  • With the mixer running, gradually start adding the sugar little at a time, whisking just until is dissolved.
  • When the mixture reaches soft peaks, add colour and vinegar. Continue mixing just until mixture forms stiff peaks. Set aside.
  • Using a rubber spatula, gently fold the almond flour mixture into the whipped egg whites so they don’t deflate completely. The almond mixture has to be fully incorporated into the egg whites, while they should still retain some air, but not all the air as this is not a meringue. The batter should be thick enough to pipe it without running everywhere.
  • Gently fold in the chopped chocolate. Don’t worry if the batter will lose a bit of air. This is the way it should be, if you want to get that chewy consistency.
  • Transfer the batter to a decorating bag. Pipe 3 cm inch rounds of batter onto the lined baking sheet, spacing at least 3 cm apart.
  • Bake for 20 minutes on a shelf in the centre of the oven, until they are crisp outside.
  • Cool the macarookies completely on a cooling rack before serving.
  • Enjoy!
Lækkerier magazine and Macarookies

See more desserts here