Walnut-almond macaroons

Name: Walnut-almond macaroons
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40
Ingredients: 150 g Walnut kernels; 3 Protein (size M); 200 g Sugar; 1 package Vanillin sugar; 200 g ground almonds (without skin); 2 TABLESPOONS Flour; 75 g Dark chocolate coating; 7-10 Tbsp Possibly cocktail cherries; baking paper; 7-10 Tbsp Freezer bag

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 40

150 g Walnut kernels
3 Protein (size M)
200 g Sugar
1 package Vanillin sugar
200 g ground almonds (without skin)
2 TABLESPOONS Flour
75 g Dark chocolate coating
7-10 Tbsp Possibly cocktail cherries
baking paper
7-10 Tbsp Freezer bag

Directions

1
Finely chop the walnuts. Beat the egg whites with the whisks of the hand mixer until stiff. Add sugar and vanillin sugar. Mix almonds, walnuts and flour and fold in carefully. Pour the dough in heaps with a teaspoon onto 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 20-30 minutes.
2
Remove macaroons from the oven, place them on a cake rack and let them cool down. In the meantime, roughly chop the chocolate coating and melt it on a warm water bath. Pour the couverture into a freezer bag and cut off a small corner. Spray strips onto the macaroons and let them dry for about 1 hour. Decorate with cocktail cherries if desired