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Egg yolk and almond cookies

updated

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Ingredients for 1 servings:

  • 4 egg yolks
  • 80 g powdered sugar
  • 1 packet of vanilla sugar
  • 1 tbsp rum
  • 1 pinch of salt
  • 200 g almonds, ground
  • n. B. Wafers

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Egg yolk utilization

Preheat the oven to 150°C (top/bottom heat). Whisk the 4 egg yolks with the powdered sugar, salt, and vanilla sugar until frothy. Fold the rum and almonds into the mixture. Pipe the macaroon mixture onto a baking sheet lined with baking paper using a piping bag. Bake on the second rack from the bottom of the oven for about 20 minutes. If you like, you can also pipe the macaroon mixture onto wafers before baking and place whole almonds on top of the piles. This mixture makes about 40 cookies.

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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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