Chocolate macaroons
Ingredients
for 15 pieces
| 3 | egg whites |
| 1 pinch | salt |
| 80 g | sugar |
| 200 g | ground hazelnuts |
| 3 tbsp | chocolate powder |
| 1 bag | white cake icing (approx. 125 g) |
| 1 tbsp | chopped pistachios |
How it's done
Macaroons
Beat the egg whites with the salt until stiff. Gradually add the sugar, continue to beat until the egg whites turn glossy. Carefully fold the nuts and chocolate powder into the egg whites using a rubber spatula. Transfer the mixture to a piping bag with a serrated nozzle (approx. 18 mm in diameter), pipe macaroons (each approx. 3 cm in diameter) onto a baking tray lined with baking paper.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, slide the macaroons onto a cooling rack along with the baking paper.
To decorate
Melt the bag of cake icing in a hot bain-marie, pour the icing into a small bowl. Dip the tips of the macaroons into the icing, allow the excess to drip off. Sprinkle with pistachios, leave to dry.
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