in Soup Recipes

Almond cheese macaroons

updated

Spread the love

Ingredients for 1 servings:

  • 6 egg whites
  • 150 g almonds
  • 150 g cheese (Gruyère)
  • 50 g Parmesan
  • ¼ tsp pepper
  • ¼ tsp paprika powder, hot
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Spicy protein utilization – also as a soup garnish

Grind the almonds, grate the cheese, and mix with the pepper and paprika. Beat the egg whites with two pinches of salt until stiff peaks form, stir one-third into the almond-cheese mixture, then carefully fold in the rest. Using two teaspoons, form dumplings and place them on a baking sheet lined with baking paper. Bake at 175°C (convection oven) for 13-15 minutes until golden brown. The mixture can also be used as a soup garnish (e.g., for clear vegetable soups): Prepare the dumplings as above and add them to boiling salted water or broth. Simmer gently for 7-8 minutes.

Facebook Comments

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.

Vegetable soup with cheese tortellini

Spelt rolls