John Myers
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Christmas: Nut Macaroons No. 2
The perfect christmas: nut macaroons no. 2 recipe with a picture and simple step-by-step instructions.
For approx. 60 pieces; For the dough:
- 240 g Wheat flour type 405
- 100 g Powdered sugar
- 100 g Butter
- Grated zest of 1/2 organic lemon
- 3 Egg yolk size M
For the nut meringue:
- 3 Egg white size M
- 150 g Sugar
- 175 g Ground hazelnuts
- 3 drops Bitter almond flavor
For the decoration:
- Whole hazelnuts
- Quickly knead the dough ingredients into a smooth shortcrust pastry with your hands, wrap in foil and leave to cool for about 30 minutes.
- Roll out and cut out into round cookies.
- Preheat the oven to 175 ° C (top / bottom heat, circulating / hot air: not recommended).
- For the nut meringue, beat the egg whites with a pinch of salt until stiff and slowly pour in the sugar. Fold in the ground nuts and flavor. Put the nut meringue in a piping bag with a star nozzle.
- Sprinkle some nut meringue on each round cookie and decorate each with a large hazelnut.
- Bake in the preheated oven, each sheet for about 15-18 minutes.
- Let the biscuits cool on a wire rack, store in tin cans.
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