The Coffee and Hazelnut Macaroons Recipe These gorgeous little cookies are easy to prepare, infused with flavor, and look very pretty served after dinner with coffee, especially if you make them on the smaller side.
2 large egg whites
1 cup sugar
6oz (150g) whole hazelnuts, shelled, plus 20 extra
2 tbsp rice flour
1 tsp strong instant espresso powder, dissolved in 1 tsp boiling water and cooled, or equivalent cooled espresso
1 Preheat the oven to 350°F (180°C).
2 Place the hazelnuts on a baking sheet and toast for 5 minutes. Put them in a kitchen towel and rub to remove skin. Set aside to cool.
3 Whisk the egg whites until stiff. Add the sugar a little at a time, whisking, until all the sugar is combined and the mixture is thick.
4 In a food processor, pulse the hazelnuts to a powder. Fold them into the meringue mixture with the rice flour, and gently fold in 1 teaspoon of the coffee mixture. Cover and refrigerate for 30 minutes to firm up.
5 Place teaspoons of the mixture onto baking sheets lined with parchment or wafer paper, spacing them at least 11⁄2in (4cm) apart. Keep each portion in a small heap and place a whole hazelnut in the center.
6 Bake the macaroons at the top of the oven for 12–15 minutes, until crisp and coloring slightly; check after 10 minutes if making them small. Leave on the sheets for 5 minutes and transfer to a wire rack to cool.
7 STORE Best eaten on the day they are made, these will keep in an airtight container for 2–3 days.
Old-fashioned macaroons have been rather overshadowed of late by their prettier French cousins, macarons. However, macaroons are also wheat-free, easier to make, and just as pretty, in an understated kind of way.
|Coffee and Hazelnut Macaroons|