Orange cream kiss ICU

Ingredients for 1 servings:

• Meringue(s):
• 4 egg whites (120-130g)
• 70 g sugar
• 150 g powdered sugar
• 180 g hazelnuts, grated
• 125 ml whipped cream
• 100 g chocolate, white
• ½ bag(s) flavoring (Orangeback)
• 2 tbsp powdered sugar, for sprinkling
• ½ tsp cinnamon

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 30 minutes

filled hazelnut macaroons – approx. 60 pieces

For the cream, roughly chop the chocolate, bring the whipped cream to a boil in a small saucepan, add the chocolate and dissolve. Once cooled, refrigerate for at least 3 hours or overnight. To make the kisses: First, beat the egg whites with a mixer for about 3 minutes, then slowly add the sugar and continue beating for about 8 minutes. The egg whites must be firm enough to cut. Now mix the sifted icing sugar with the hazelnuts and carefully fold them into the egg whites using a whisk or spoon. Fill a piping bag with a serrated nozzle, pipe around 120 small kisses onto baking sheets lined with baking paper and bake at 180°C (top and bottom heat) for 12-15 minutes until light golden. Allow to cool on the baking sheet, then remove from the pan. Now beat the cooled chocolate cream well with a mixer until it becomes a thick cream. Place two kisses together and sprinkle with cinnamon sugar. Please keep them cool because of the cream, and don’t keep them for too long (but that probably won’t happen, as they’ll be eaten up quickly). I’ve always been able to store them for 2-3 weeks without damage. Tip: If you like, use less orange zest and scent the cream with 1-2 tablespoons of Cointreau.