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Cookies: Ginger Macaroons

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Cookies: Ginger Macaroons

The perfect cookies: ginger macaroons recipe with a picture and simple step-by-step instructions.

  • 100 g Candied ginger
  • 2 Discs Zwieback
  • 170 g Ground almonds
  • 3 piece Protein
  • 100 g Powdered sugar
  • 1 tablespoon Vanilla sugar
  • 1 teaspoon Orange zest
  1. Grind the rusks and cut the ginger into small cubes.
  2. Beat the egg whites to a very stiff snow and gradually add the powdered sugar. Continue beating until you have a shiny mass.
  3. Now carefully mix the egg whites with the almonds, ginger, ground rusks, vanilla sugar and orange zest.
  4. Place small piles on a tray lined with foil or baking paper and dry them at 120 degrees circulating air (approx. 40 minutes).
Dinner
European
cookies: ginger macaroons

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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