John Myers
Contents
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Ingredients
- 350 g Flour
- 0,5 tsp Baking powder
- 100 g Sugar
- 1 packet Vanilla sugar
- 3 Pc. Egg yolk
- 200 g Butter or margarine
for the macaroon mixture:
- 3 Pc. Egg Whites
- 125 g Powdered sugar
- 100 g Ground hazelnuts
- 50 g Finely grated dark chocolate
- 3 drops Bitter Almond Flavoring
- 150 g Whole hazelnuts
Instructions
- You start with the cookie dough and while it is being cooled, you prepare the macaroon mixture. Let's go: Mix the flour and baking powder and knead with the sugar, vanilla sugar, butter and egg yolks in a bowl using the dough hook of the hand mixer. At the end I continue to knead with my hands until a smooth dough is formed. Wrap in cling film and park in the refrigerator.
- For the macaroon mixture, beat the egg white with the bitter almond flavor until stiff. Mix the powdered sugar, ground hazelnuts and grated chocolate and fold in carefully. Put the mixture in the refrigerator.
- Take out the dough, which has cooled down in the meantime, and roll it out to a thickness of approx. 5 mm on a floured surface. Cut out stars and place on a baking sheet lined with baking paper.
- Pour the protein mass into a piping bag and squirt a small pile in the middle of each star. Place a hazelnut in the middle of each. Bake the tray on the middle rack in the preheated oven at 180 degrees (or fan oven 160 degrees) for about 10 minutes.
Nutrition
Serving: 100gCalories: 366kcalCarbohydrates: 82.8gProtein: 6gFat: 0.6g
