I know Valentine’s Day has come and gone, but I couldn’t resist…
I love products made from Marzipan.
Forget that… I love Marzipan.
These are called Makronentörtchen (macaroon cakes) or Ochsenaugen (Ox eyes- eww creepy). Let’s stick with Makronentörtchen as to not confuse people or gross them out.
Traditionally, they are not made in the shape of a heart (they’re made round) but to coincide with the love still flowing around everyone from Valentine’s Day, I felt it appropriate.
These are made of a heart shaped short bread dough, a piped rim of a macaroon mass, glazed with apricot jam and finally filled with a raspberry jam.
Murbeteig (Short bread):
Use a simple 1-2-3 short bread recipe!
What does this mean? 1-2-3 refers to the ingredients: Sugar, Fat (Butter) and Flour
Work into a homogeneous dough, roll out, cut into hearts and pre-bake in the oven for a few minutes.
Makronenmasse (Macaroon mass):
150-200g Powdered sugar
42g Egg white
salt, lemon zest
Mix everything into a smooth mass. Fill into a piping bag with a star tip and pipe around the outside of the pre-baked hearts.
Bake 190 Celsius for about 15 minutes.
Heat apricot jam in a saucepan, thinning the jam with a little bit of water. Bring to a boil. With a pastry brush, brush the outside of the hearts. This gives the hearts a nice glaze while also making them stay moist and not dry.
Once each heart is brushed with the apricot jam, repeat with the raspberry jam: Thin the jam with a bit of water and bring to a boil. Instead of brushing it onto the hearts, fill the inside.