in Switzerland

Swiss cinnamon macaroons

updated

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Ingredients for 1 servings:

  • 300 g almonds, ground
  • 3 egg whites
  • 300 g sugar
  • 1 tsp cinnamon
  • some lemon juice or lemon zest
  • 1 pinch of salt
  • 50 g almond flakes

Instructions

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

Beat the egg whites with the salt until semi-stiff. Gradually add the sugar and beat until stiff peaks form. Mix the ground almonds with the cinnamon and gently fold into the meringue along with a squeeze of lemon. Preheat the oven to 150°C (top/bottom heat, fan oven: 130°C). Using two teaspoons, form macaroons and place them on the baking sheet, leaving some space between them. Sprinkle with flaked almonds. Dry in the preheated oven for about 20 minutes longer than baking. Makes about 50 macaroons.

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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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