John Myers
Amarettini
The perfect amarettini recipe with a picture and simple step-by-step instructions.
- 2 Protein
- 1 pinch Salt
- 150 g Powdered sugar
- 75 g Extra fine sugar
- 200 g Almonds peeled, finely ground
- 10 g Flour
- 1 pinch Baking powder
- 1 tube Bitter almond oil
- Beat the egg whites with salt to form very firm snow. Mix the powdered sugar and sugar and gradually add tablespoon at a time, while continuing to beat. Keep beating until you have a thick meringue mixture. (A point must stop when you pull out the whisk).
- Mix the flour, very finely grated almonds, baking powder and almond flavor. First stir in half with the paddle. Then fold in the remaining half with a spatula. The mass must resemble a batter.
- Preheat the oven to 150 °. Pour the dough into a piping bag with a large perforated nozzle. Cut off approx. 1.5 cm from the tip with a weaving bag.
- On a baking sheet lined with baking paper, with a gap between them, approximately cherry-sized piles of syringes and smooth the surface with a finger (previously dipped in cold water). This is how they get their characteristic shape. Place the tray in the middle of the oven and bake for 20-25 minutes. They should open up, but not run wide if possible. If the browning process does not start after 20 minutes, turn the oven up briefly to 170 ° for the last 5 minutes.
- Then place the Amarettini including baking paper on a grid and let cool down.
- While the first batch is in the oven, proceed with the rest of the dough as before, so that the next dough pieces can be put in the oven straight away and do not hang on hold for too long. They shouldn’t have the opportunity to dry out on the surface before baking.
- When they are all done, remove them from the paper, place them loosely on the tray again and place in the switched-off but still warm oven to dry. Possibly clamp a wooden spoon in the oven door. The mass makes approx. 1 1/2 trays.
- 8 …………. and the small snack for espresso, cappuccino or coffee is ready …………..
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