John Myers
Ingredients for 1 servings:
- 3 egg whites, size S or M
- ½ tsp lemon juice
- 230 g sugar, finest
- 1 pinch of salt
- 200 g almond(s), unpeeled, ground
- 50 g hazelnuts, ground
- 3 tbsp, levelled espresso powder, instant, 6 g
- 1 tbsp cherry brandy
- 75 g mocha beans (chocolate decoration)
- 50 baking wafers, 5 cm diameter
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
makes 50 pieces
Preheat the oven to 120°C (top/bottom heat). Line 2-3 baking sheets with baking paper and arrange the macarons, leaving some space between them. Dissolve the espresso powder in the kirsch in a small cup. Beat the egg whites with lemon juice until stiff peaks form. Slowly add the sugar while stirring. Using a wooden spoon, fold in the dissolved espresso powder, a pinch of salt, and the ground nuts. Using two teaspoons, place small heaps of macarons on the wafers. The batter will still expand slightly. Place a mocha bean in the center of each macaron. Bake the macarons on the baking sheets, one after the other, for 25-30 minutes, then let them cool on a wire rack. Store the cooled macarons in a tin cookie tin.
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