Uschi's Walnut Macaroons

Ingredients for 1 servings:

• 4 egg whites
• 1 pinch of salt
• 200 g powdered sugar
• 1 vanilla pod(s), the pulp
• 1 small bottle(s) of butter-vanilla flavoring
• 2 pinches of cinnamon
• 400 g walnuts, partly ground, partly chopped
• 100 g hazelnuts, ground, more if needed
• wafers
• Cake icing (chocolate icing), for decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

super juicy

Beat the egg whites with a pinch of salt over hot steam until very stiff, then slowly add the powdered sugar. Continue beating until you have a very stiff and glossy meringue. Loosely fold in the butter vanilla extract, vanilla seeds, cinnamon, and the partially ground and chopped walnuts. Thicken with hazelnuts, if desired. Preheat oven to 190°C (top and bottom heat) and line several baking sheets with small wafers (3 cm in diameter). Using two teaspoons, place small heaps onto the wafers. Bake the sheets one after the other using top and bottom heat for about 10 minutes, until the surface of the macaroons is slightly dry and cracks open. Allow the walnut macaroons to cool on a wire rack. Heat the chocolate glaze in the microwave or in a hot water bath and decorate the macaroons with it. I always dip a pastry fork into the icing and pipe it all over the macarons. Once the icing has cooled, store the macarons in a tin!