Summary

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

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Instructions

1. Lightly toast the hazelnuts in a coated pan without fat while stirring and allow to cool.
2. 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.
3. Now mix the hazelnuts with the starch, the coffee powder and the cinnamon. Gradually lift gently under the egg whites with the spatula.
4. 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.
5. After baking, remove the macaroons, remove them from the tray and let them cool on a wire rack.
6. For decoration:
7. 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.