Summary

Ingredients

• 4 egg (s), including the egg white
• 1 pinch (s) salt
• 200 g suar
• 1 packet vanilla sugar
• 1 teaspoon lemon juice
• 1 pinch cinnamon
• 1 pinch cardamom
• 2 bags coffee (cappuccino powder)
• 200 g hazelnuts (or almonds), round
• 50 wafers, round, mm

For decoration:

• 50 chocolate (mocha beans)
• 30 g chocolate, melted

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Instructions

1. Beat egg whites with salt until stiff. Sprinkle in the sugar and vanilla sugar and mix in well, finally the lemon juice. Remove about 3 tablespoons of this mixture, cover and chill. Mix the spices, cappuccino powder and nuts / almonds into the rest of the mixture. Place small heaps on baking wafers and make small indentations with a thick, wet wooden spoon handle. Fill with the leftover white mass, let dry on the 2nd rail from the bottom at 150 ° C for approx. 15-20 minutes (they should still be soft on the inside and the white filling should only brown very slightly).
2. For the decoration, glue a mocha bean with some dissolved chocolate to the macaroons, or, if you want it to go faster, lightly cover with cocoa powder. You can also place the mocha beans on the macaroons without the chocolate before baking, but they lose their appearance, but not their taste, through baking.