Coffee – Cinnamon – Nut Macaroons
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g hazelnuts, round
- 3 egg whites
- 1 pinch (s) salt
- 200 g suar
- 1 teaspoon lemon juice
- 2 tablespoon cornstarch
- 2 tablespoon coffee powder, instant
- 0.5 teaspoon ½ cinnamon
- Powdered sugar, for dusting
- Cocoa powder
Print Recipe
Pin Recipe Instructions
- Lightly toast the hazelnuts in a coated pan without fat while stirring and allow to cool.
- Preheat the oven to 150 ° C fan oven. Line the baking sheet with parchment paper. Beat egg whites with a pinch of salt until stiff. Gradually pour in the sugar. Add lemon juice and continue beating until the mixture is glossy and has soft peaks.
- Now mix the hazelnuts with the starch, the coffee powder and the cinnamon. Gradually lift gently under the egg whites with the spatula.
- Fill the nut mixture into a piping bag with a large perforated nozzle and squirt approx. 2 cm large heaps with approx. 3 cm distance from each other onto the tray. Bake on the middle rack of the oven for approx. 25-30 minutes.
- After baking, remove the macaroons, remove them from the tray and let them cool on a wire rack.
- For decoration:
- To dust, brush the powdered sugar through a fine sieve. Then cover the macaroons with paper strips or Christmas motifs made of paper and dust with cocoa. Then they get a nice pattern.
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