Nougat erdnuss meringues marzipan candies

Category: Confectionery
Kitchen: german
Nougat erdnuss meringues marzipan candies

Ingredients

Wheat flour 170 g
sugar 160 g
vanilla sugar 1 tsp
salt 1 pinch
egg yolks 2 pcs
butter 90 g
Niederegger Nougat 50g
salted roasted peanuts 60 g
protein 2 pcs
starch 1 tsp
Niederegger Nougat 150 g

Cooking method

  • Part two
  • “Give me all the jelly beans, all the marzipan, silly thing, or else I'll bite your Nutcracker, I'll bite your Nutcracker! - squeaked the Mouse King and at the same time squeaked disgustingly and gnashed his teeth, and then quickly disappeared into a hole in the wall. "
  • "The Nutcracker and the Mouse King" by E. T. A. Hoffman
  • In 1806, Johann Georg Niederegger acquired the Maret confectionery factory on the outskirts of Lübeck and in 1822 opened the Niederegger confectionery shop (directly opposite the town hall), which still stands today. The production of marzipan candies has been a family business for seven generations. In the 19th century, its products have repeatedly successfully participated in international exhibitions, delivered to the court of German and Russian emperors. In 1858 life-size marzipan geese were delivered from Lubeck to the table of Alexander II and made a tremendous impression on the courtiers.
  • Marzipan is made in the traditional style in open copper pots.
  • Niederegger produces Spanish almonds (mostly "Marcona"), although Italian almonds are also used. After blanching, the almonds are peeled from the fibrous skins by hand. This is a very painstaking process to maintain high quality and respect for the traditions and history of Niederegger. The almonds are then mixed with sugar, grinding and cooking in copper pots for several hours. All processes are carefully controlled by the chefs. Also, strict temperature conditions and humidity levels are observed in the premises. After that, the almost finished marzipan is transferred to one large pot and chilled sharply, a weak syrup is added (probably with a small percentage of alcohol), then the marzipan is formed into blocks and taken to other parts of the factory to form the most famous marzipan sweets of the Niederegger family. Although this is just a technological process, since the Nideregerr family jealously keeps the secret of the family marzipans. For more than a hundred years, family members have been telling the same story to competitors and the press: "Take the finest Mediterranean almonds, top-quality sugar, add excellent German chocolate, heavy cream and ripe pistachios and ... a pinch of a little secret." According to one version, the solution to the recipe lies in the fact that one bitter is added to every hundred ordinary tonsils.
  • Nowadays, the collection of only marzipan sweets of the company has about 200 varieties. The production is necessarily supervised by the chef. Today the products of the Niederegger company are widely recognized worldwide.
  • Nougat erdnuss meringues marzipan candies
  • From flour, 60 g of sugar, vanilla sugar, salt, egg yolks and butter and nougat, knead the dough. I added marzipan. Roll out the dough 2 mm thick and cut out circles with a diameter of 3 cm.
  • Nougat erdnuss meringues marzipan candies
  • ... Beat the whites with 10 grams of sugar for 2 minutes. Whisk for 2 minutes, then add another 90 g of sugar and beat until firm.Nougat erdnuss meringues marzipan candies
  • Grind peanuts.
    Nougat erdnuss meringues marzipan candies
  • Gently mix peanuts and starch into proteins Nougat erdnuss meringues marzipan candies
  • Put the protein on half of the finished cookies. Bake at 120 degrees for 12 minutesNougat erdnuss meringues marzipan candies
  • Spread melted marzipan chocolate nougat on the remaining half of the cookie and cover with halves with protein-peanut cream
  • The result is a delicious double cookie. Bon Appetit everyone.
  • Nougat erdnuss meringues marzipan candies
  • To be continued.......

Time for preparing:

50 minutes

Cooking program:

oven

Masinen
super!! In the morning, looking at such a beauty raises your spirits)
I liked all three recipes, I'll try to repeat.
olgea
Thank you Mash, the weekend was not in vain
Masinen
Of course not in vain, I prepared so many delicious things! And most importantly, the photos are very appetizing!

olgea
Thank you
lungwort
Perfect for New Year's or Christmas table. I love this pastry very much.
olgea
Thank you Natalia.

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