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Crunchy nut macaroons

Nut macaroons are an absolute highlight on the cookie plate: the cookies are so airy and soft that we can't get enough of them!
Knackige Nuss-Makronen

Preparation

  • 1
    Preheat oven. Put the egg whites in a mixing bowl and beat until stiff with the whisk of the hand mixer, slowly adding the sugar. Fold in the remaining ingredients except for the whole hazelnuts.
  • 2
    Using two moistened teaspoons, place the mixture in small heaps, spaced apart, on a greased tray. Place 1 hazelnut in the middle of each and bake the macaroons. Allow to cool and place in paper sleeves if desired.
  • 3
    Top/bottom heat: 150°C Circulating air: 125°C Baking time: approx. 20 minutes Preparation time: approx. 15 minutes
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll

Ingredients

Serving(s)
1

Ingredients for approx. 30 pieces:

2
protein
100 G
Sugar
1 pack
vanilla sugar
0,5 TL
Cinnamon
75 G
ground hazelnut
85 G
Regular Rolled Kölln Oat Flakes
1-2 drops
Bitter almond oil
30
hazelnut kernel

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Ingredients

Serving(s)
1
Ingredients for approx. 30 pieces:
2
protein
100 G
Sugar
1 pack
vanilla sugar
0,5 TL
Cinnamon
75 G
ground hazelnut
85 G
Regular Rolled Kölln Oat Flakes
1-2 drops
Bitter almond oil
30
hazelnut kernel

Crunchy nut macaroons

Nut macaroons are an absolute highlight on the cookie plate: the cookies are so airy and soft that we can't get enough of them!

Preparation

  • 1
    Preheat oven. Put the egg whites in a mixing bowl and beat until stiff with the whisk of the hand mixer, slowly adding the sugar. Fold in the remaining ingredients except for the whole hazelnuts.
  • 2
    Using two moistened teaspoons, place the mixture in small heaps, spaced apart, on a greased tray. Place 1 hazelnut in the middle of each and bake the macaroons. Allow to cool and place in paper sleeves if desired.
  • 3
    Top/bottom heat: 150°C Circulating air: 125°C Baking time: approx. 20 minutes Preparation time: approx. 15 minutes
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll

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