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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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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