John Myers
Ingredients for 1 servings:
- 4 eggs, of which the egg whites
- 1 pinch of salt
- 200 g sugar
- 1 packet of vanilla sugar
- 1 tsp lemon juice
- 1 pinch of cinnamon
- 1 pinch of cardamom
- 2 packs of coffee (cappuccino powder)
- 200 g hazelnuts (or almonds), ground
- 50 wafers, round, 50 mm
- 50 chocolate (mocha beans)
- 30 g chocolate, melted
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Beat the egg whites with salt until stiff. Gradually add the sugar and vanilla sugar and mix well, then add the lemon juice. Take about 3 tablespoons of this mixture, cover, and chill. Mix the spices, cappuccino powder, and nuts/almonds into the remaining mixture. Place small mounds on baking sheets and make small indentations with a thick, wet wooden spoon handle. Fill with the remaining white mixture and let dry on the second rack from the bottom at 150°C for about 15-20 minutes (they should still be soft inside and the white filling should only be very lightly browned). To decorate, stick a mocha bean onto each macaroon with a little melted chocolate, or, if you want it to go faster, lightly dust with cocoa powder. You can also place the mocha beans on the macaroons without the chocolate before baking; however, they will lose some of their appearance during baking, but not their flavor.
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