John Myers
Ingredients for 1 servings:
- 130 g protein
- 1 pinch of salt
- 1 dashes lemon juice
- 250 g sugar
- 300 g hazelnuts, ground
- 100 g hazelnuts, whole
- n. B. Wafers
Instructions
Working time approx. 50 minutes; Total time approx. 50 minutes
enough for about 40 pieces
Beat the egg whites with the lemon juice and salt until stiff peaks form. Gradually add the sugar. Set aside 2 tablespoons of the beaten egg whites. Carefully fold in the ground nuts using a flat whisk or wooden spoon. Use a spatula to work the mixture through again to ensure all the nuts are thoroughly incorporated. Place the batter into a piping bag fitted with a No. 10 star nozzle and pipe macarons onto baking sheets lined with wafer paper. Place the beaten egg whites into a second bag fitted with a small nozzle and pipe a small dot onto the centre of each macaron. Lightly press a whole hazelnut onto the top. Bake in a preheated oven at 130°C (fan setting) for 10 to 15 minutes – the macarons should be dry on the outside but still slightly moist on the inside.
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