Italian hazelnut macaroons (Brutti ma buoni)

Name: Italian hazelnut macaroons (Brutti ma buoni)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 50
Ingredients: 100 g ground hazelnuts; 100 g flaked almonds; 1 Vanilla pod; 100 g Dark chocolate coating; 4 Protein (Gr. M); 7-10 Tbsp Salt; 2 TEASPOONS Lemon juice; 170 g Sugar; 1 TEASPOON Oil; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 50

100 g ground hazelnuts
100 g flaked almonds
1 Vanilla pod
100 g Dark chocolate coating
4 Protein (Gr. M)
7-10 Tbsp Salt
2 TEASPOONS Lemon juice
170 g Sugar
1 TEASPOON Oil
baking paper

Directions

1
Roast the nuts and almonds one after the other in a large coated pan without fat. Take them out and let them cool down. Cut the vanilla pod lengthwise and scrape out the pulp. Finely chop the chocolate coating.
2
Line two baking trays with baking paper.
3
Beat the egg whites, 1 large pinch of salt and lemon juice with the whisks of the mixer until stiff. Add sugar and continue beating until the sugar is dissolved. Stir in vanilla pulp briefly.
4
Fold in nuts and almonds.
5
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Coat the coated pan with oil and heat it up. Add the egg white-nut mixture and brown for 2-3 minutes. Pour the mixture from the pan into a bowl.
6
Fold in the couverture so that streaks appear.
7
Use a teaspoon (or ice-cream scoop) to cut off about 50 walnut-sized heaps from the mixture and place them on the baking trays. Bake one after the other in a hot oven for about 25 minutes. Take out the cookies and let them cool down.