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COFFEE AND HAZELNUT MACAROONS

© Dorling Kindersley Publishing Company GmbH, Munich, May 2015

INGREDIENTS

For 2 baking trays

150g hazelnuts, plus an additional 20 pieces for decoration
2 egg whites
225g of sugar
30g rice flour
25ml of freshly prepared Jacobs Espresso Ristretto 12

 

Steps

1

Preheat the oven to 180° C. Roast the hazelnuts on a baking tray in the oven for 5 minutes, then place in a dishcloth and rub against each other to peel off the shells. Let cool down.

2

Beat the egg whites until stiff. Gradually stir in the sugar until a thick, shiny mass has formed.

3

Finely grind the 150g hazelnuts in a chopper and add them, with the rice flour into the egg whites. Then carefully add the 25ml of freshly prepared Jacobs Espresso Ristretto 12. Cover the mixture and keep it covered for 30 minutes until cold.

4

Place teaspoon-sized portions of dough on the sheets of baking paper, leaving at least 4cm between each portion. Form the portions so that they are pointed upwards. Place 1 hazelnut in the center of each macaroon.

5

Bake the macaroons in the oven for 12-15 minutes, until crisp and lightly colored. Remove from the oven and allow to cool for at least 5 minutes on the baking tray, lift on a wire rack and allow to cool completely.