My Nut Macaroons

by Editorial Staff

Summary

Prep Time 50 mins
Total Time 50 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 130 g protein
  • 1 pinch (s) salt
  • 1 squirt lemon juice
  • 250 grams sugar
  • 300 g hazelnuts, round
  • 100 g hazelnuts, whole
  • wafers
My Nut Macaroons
My Nut Macaroons

Instructions

  1. Beat the egg whites with the lemon juice and salt until very stiff. Then gradually pour in the sugar. Set aside 2 tablespoons of the egg whites. Then carefully fold in the ground nuts with a flat whisk or wooden spoon. Work through the mixture again with the spatula so that all the nuts are carefully worked in.
  2. Pour the dough into a piping bag with a No. 10 star nozzle and pipe the macaroons onto sheets lined with wafers. Pour the egg whites into a second bag with a small nozzle and use it to spray a small dab in the middle of each macaroon. Then gently press in a whole hazelnut.
  3. Bake in a preheated oven at 130 ° C for about 10 to 15 minutes - the macaroons should be dry on the outside and still a little juicy on the inside.

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