John Myers
Ingredients for 1 servings:
- 80 wafers, 4 cm diameter
- 6 egg whites from medium-sized eggs
- 1 pinch of salt
- 500 g powdered sugar
- 250 g ground almonds
- 250 g hazelnuts, ground
- 80 hazelnuts with or without skin
- some powdered sugar for dusting
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour
with variants
Recipe for 80 macaroons. Preheat the oven to 150°C fan/convection oven. Place the wafers on baking sheets. Beat the egg whites and salt until stiff peaks form. While continuing to beat, gradually add 500g of powdered sugar. Mix the ground almonds and nuts together and carefully fold in with a spatula. Drop the meringue mixture onto the wafers using 2 teaspoons. Place a hazelnut on top of each. Bake in the preheated oven for about 15 minutes and let cool. Dust the macaroons with powdered sugar. Tips: If you like, you can also bake the macaroons without wafers: To do this, place the mixture in small piles on baking sheets lined with baking paper. If desired, dip the cooled macaroons with the underside in melted chocolate and let dry. A delicious variation is achieved by replacing almonds or hazelnuts with walnuts. Storage: I store my macarons in a sufficiently large tin. I first line it with parchment paper. To keep them nice and soft, I also add thinly sliced apples on aluminum foil. You’ll need to change the apple slices every now and then. Before closing, I stretch newspaper over the tin and then put the lid on.
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