17 hours ago
Monday, March 23, 2009
Yields about 80 macaroons - depending on size
375 g. hazelnut flakes or finely chopped hazelnuts
500 g. confectioners sugar
1 ts cinnamon ( 6 g.)
150 g. egg whites (about 5)
Mix all ingredients together and put it in the fridge for 30-40 minutes. Preheat the oven at 180 C.
Use two teaspoons to place scoops of the mixture on a baking sheet with parcment paper. Bake for 20 - 25 minutes in the middle of the oven.
Leave to cool.
Make a butter cream using butter, confectioners sugar and melted chocolate.
When the macaroons have cooled use your butter cream to sandwich the macaroons.
Posted by Asparagus & Raspberries