John Myers
Ingredients for 1 servings:
- 200 g hazelnuts, ground
- 3 egg whites
- 1 pinch of salt
- 200 g sugar
- 1 tsp lemon juice
- 2 tbsp cornstarch
- 2 tbsp instant coffee powder
- ½ tsp cinnamon
- Powdered sugar, for dusting
- Cocoa powder
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
makes about 40 cookies
Lightly toast the hazelnuts in a non-stick pan without fat, stirring occasionally, and let cool. Preheat oven to 150°C (fan oven). Line a baking tray with baking paper. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar. Add the lemon juice and continue beating until the mixture is glossy and forms soft peaks. Now mix the hazelnuts with the cornstarch, coffee powder, and cinnamon. Gradually fold them into the beaten egg whites using a spatula. Fill a piping bag with the nut mixture with a large nozzle and pipe 2 cm heaps onto the baking tray, leaving about 3 cm between each. Bake on the middle rack of the oven for about 25-30 minutes. After baking, remove the macarons from the tray immediately, and let cool on a wire rack. For decoration: For dusting, pass the icing sugar through a fine sieve. Then cover the macarons with paper strips or Christmas motifs and dust with cocoa powder. This will create a beautiful pattern.
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