Cinderella (nut macaroons)

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Spread the hazelnut kernels on a baking tray and roast in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the middle shelf for 5-7 minutes. If the shell cracks and cracks off, remove the nuts from the oven and pour them onto a tea towel. Rub the brown nut skin with the cloth. Line 2 baking trays with baking paper and place the wafers on top

2. 2

   For the macaroon mixture, beat the egg white and salt with the whisk of the hand mixer at the highest setting until stiff. Gradually fold in the sugar and beat until the sugar has dissolved. Using a whisk, fold the ground hazelnuts and cinnamon into the beaten egg white and fill into a piping bag with a large perforated spout. Spray a thick dab of macaroon mixture onto each wafer. Place three peeled hazelnuts on each nut macaroon

3. 3

   Bake one after the other in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) on the middle shelf for about 8 minutes. Let the nut macaroons cool down completely on a cake rack

4. 4

   The nut macaroons are kept cool and dry in tins between layers of baking paper for about 3 weeks

Nutrition Facts

KCAL
80 kcal

CARBS
5 g

FATS
6 g

PROTEINS
2 g