Summary

Ingredients

• 2 egg (s)
• 250 g powdered suar
• 250 g hazelnuts, round
• 50 hazelnuts, whole kernels
• 0.5 ½ lemon (s), untreated, remove the zest it
• possibly cinnamon
• Couverture (chocolate)

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Instructions

1. Mix the eggs and powdered sugar into a foam mixture. Then mix in the ground hazelnuts and the grated lemon peel and possibly cinnamon.
2. Shape small balls with moistened hands, place on the baking paper and decorate with a hazelnut. Bake at 180 degrees for 15 minutes.
3. When the hazelnut macaroons have cooled down, dip half of the biscuits in heated, liquid chocolate couverture and allow to cool.
4. Makes approx. 50 pieces.