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Ingredients for 1 servings:

  • 450 g nuts (hazelnuts, almonds or mixed nuts)
  • 450 g sugar
  • 150 g protein
  • 1 vanilla pod(s)
  • 1 lemon(s), zest
  • Cinnamon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 24 minutes; Total time approx. 54 minutes

Italian nut macaroons

Chop the nuts medium-finely. Roast them in a grease-free pan with cinnamon until fragrant. Beat the egg whites with a pinch of salt until frothy, gradually adding the sugar until a white cream forms. Add the lemon zest and vanilla essence and beat briefly again. Combine the nuts and egg white cream in a saucepan, mix, and heat to approximately 40°C. Let cool slightly. The consistency should be like minced meat. Preheat the oven to 150-160°C. Now place small heaps (not too large) on the baking sheet using 2 teaspoons. Bake for 20-24 minutes.

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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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