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Cappuccino nut macaroons

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Ingredients for 1 servings:

  • 2 m.-large egg whites
  • 100 g sugar
  • 1 pt. Bourbon vanilla sugar
  • 1 tbsp cappuccino powder, instant
  • 200 g hazelnuts, ground, roasted
  • 25 wafers, 50 mm diameter
  • 25 hazelnuts, whole
  • 2 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Beat the egg whites until stiff, gradually adding the sugar and vanilla sugar. Mix the ground hazelnuts and cappuccino powder and fold into the egg white mixture. Transfer everything to a piping bag fitted with a star nozzle and pipe onto the wafers. Place the whole hazelnuts on top. Bake in a preheated oven at 175°C (top/bottom heat) for approximately 12-15 minutes. Dust the cooled macaroons with powdered sugar.

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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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