Hazelnut macaroons with apricots

Name: Hazelnut macaroons with apricots
Cook time: 35 min
Total time: 35 min
Yield: 45
Ingredients: 200 g Dark chocolate; 100 g dried soft apricots; 100 g Hazelnut kernels; 3 Protein (Gr. M); 7-10 Tbsp Salt; 200 g Sugar; 1 package Vanilla sugar; 2 TABLESPOONS Flour; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 45

200 g Dark chocolate
100 g dried soft apricots
100 g Hazelnut kernels
3 Protein (Gr. M)
7-10 Tbsp Salt
200 g Sugar
1 package Vanilla sugar
2 TABLESPOONS Flour
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Finely chop the chocolate. Finely dice the apricots. Chop hazelnuts. Beat the egg whites and 1 pinch of salt with the whisks of the mixer until stiff, finally add sugar and vanilla sugar
2
Line two baking trays with baking paper. Preheat the oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Mix nuts, apricots and half the chocolate. Mix with flour and carefully fold into the beaten egg white mixture.
3
Place approx. 1 teaspoon of macaroon mixture in heaps on each of the trays at a slight distance. Bake in a hot oven for 20-30 minutes one after the other.
4
Let it cool down. Melt the rest of the chocolate in a hot water bath, fill it into a disposable piping bag and draw it in strips over the macaroons. Leave to dry.