Egg Yolk Macaroons
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg yolks
- 160 g powdered suar
- 1 pinch (s) salt
- 1 shot rum
- 250 g hazelnuts, (roasted, finely round)
- 30 wafers
Print Recipe
Pin Recipe Instructions
- White egg yolks with powdered sugar and salt - stir until frothy. Finally add the rum. Carefully fold in the lightly roasted hazelnuts with a wooden spoon.
- Put small heaps on the wafers with a spoon. Bake at 160 ° C for about 15 minutes.
- The macaroons can also be baked without wafers. Then dip the base in cake icing and place on baking paper.
- Store the egg yolk macaroons in a sealable container, they will soften after 8-10 days and can be served.
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