KESSKOMarzipan Macaroon Mix MMB

Kessko MMB is a ready-to-use marzipan macaroon mix based on KESSKO Marzipan Raw Mix.

It is excellent for making delicious almond macaroons and almond horns.

It is also sprayable and bakestable, and can be used straight away.

Item no. 06001

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03/1

8/BD KESSLER & COMP. GMBH & CO. KG · BONN · TEL. +49 (0)228 40000-0 · FAX-77

www.kessko.de · info@kessko.de

Almond horns with seed mix

Scoop out KESSKO Marzipan Macaroon Mix MMB straight from the container using an ice cream scoop (e.g. 1/30 = approx. 50 g) and dip it and roll it in seed mix. Next, roll it lengthways or in the shape of a crescent on a baking tray lined with baking pa-per.

Baking temperature: 200 °C Baking time: 15-18 min. Flue open Bake with the baking tray in a second baking tray if necessary.

Either coat the horns with apricot confiture and glaze them as soon as they come out the oven or dip the ends in a KESSKO chocolate couverture (e.g. Rheinperle) when they have cooled.

Alternative to classic almond horns Roll the mixture in KESSKO Almonds, flaked, instead of seed mix.

Classic almond macaroons

Pipe the KESSKO Marzipan Macaroon Mix MMB onto a baking tray lined with baking paper using a star-shaped or round nozzle. Place half a KESSKO Almond white or a KESSKO Candied Cherries, red on top of each macaroon and bake them.

Baking temperature: 190 °C Baking time: approx. 18 min. Flue open

Once the macaroons are baked, leave them to cool and then dip them in a KESSKO chocolate couver-ture (e.g. Rheinperle) and/or drizzle them with the same couverture.

Macaroon apple Cake, 60 x 20 cm

1,500 g KESSKO FF for pound cake Soft 400 g cooking oil 400 g water

Using the all-in method, beat the ingredients for 5 minutes with whisk on a high-speed setting. Transfer the mixture to a greased slice tray and smooth it out.

Peel, core and quarter 1,500 g of fresh apple (approx. 9 apples) and make an incision in them at the top. Then spread them evenly over the cake mixture with the cut side facing up.

Use 400 g of KESSKO Marzipan Macaroon Mix MMB to make and apply a lattice over the top (using a piping bag with a round 5 nozzle).

Baking temperature: 190 °C Baking time: approx. 45 min. Flue open

When the mixture has finished baking, coat it with apricot confiture and sprinkle it with roasted KESSKO Almonds, flaked.

Marzipan Macaroon Mix MMB

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