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Kransekage Macarons with Nougat

This is Delicious alternative to traditional kransekage and easy to make. Inspired by Nikolaos Strangas’ recipe in the Danish magazine, Femina.

KRANSEKAGE MACARONS WITH LIQUORICE AND NOUGAT
8 PCS.

50 G LIQUORICE MARZIPAN (ODENSE BRAND)
75 G 62% ALMOND MARZIPAN
50 G EGG WHITES
100 G SOFTENED NOUGAT
DARK AND WHITE CHOCOLATE
EDIBLE GLITTER DUST

Preheat the oven to 190 degrees celsius.

Roughly grate the marcipan and place it in a stand mixer bowl. It’s easiest to use the paddle attachment.

Turn on the machine at low setting and slowly add the egg whites until the mixture is cohesive but not too runny.

Exchange the paddle for the whisk attachment, turn up to medium speed and whisk the mixture for 10 minutes.

Add the kransekage mixture to a piping bag and pipe 16 small mounds onto a baking sheet lined with baking paper.

Bake the macarons for 10-12 minutes, be careful that they do not get too dark.

Remove the macarons and let them cool. Couple the macarons together two and two of the same shape and size.

Heat the nougat until it is spreadable, but not too liquid, spread it on the bottom and add sandwich them together. Put the macarons in the fridge until the nougat has set.

Sprinkle them with a little edible glitter dust.

Melt the chocolate and decorate the macarons.

Store the cakes in the fridge, but take the out a while before serving.

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