Recipe From What's For Lunch, Honey?
2 egg whites
200g marzipan, coarsely grated
150g fine granulated sugar
1 teaspoon lemon juice
150g hazelnuts, ground with skins on
- Preheat oven to 150 degrees C. Line two baking trays with baking paper.
- Using electric beaters whisk the egg whites with the lemon juice in a clean
bowl until thick and foamy, then begin to add sugar´and ground hazelnuts,
beating all the while. Beat until egg whites form stiff peaks. Whisk in the
- Spoon the macaroon batter into a pastry bag fitted with a star tip and pipe
out the macaroons, about 4 cm in diameter, onto the baking trays.
- Bake for 12-15 minutes or until the macaroons are golden. Allow to cool completely on a wire rack. Store in airtight container
Yields: 25 cookies