Delicious macaroons with caramelized almonds and chocolate (Almond Meringue Cookies). This cookie recipe is perfect for using up leftover egg whites. A real treat for anyone with a sweet tooth.
Unlike the original recipe, I used icing sugar instead of caster sugar and added some orange zest to the meringue mixture. I also increased the amount of sugar a little (200 g in the original recipe), otherwise the meringue would not become as thick and the air would escape more quickly. If you want, you can of course also use caster sugar. However, since it takes a long time for the sugar to dissolve, I recommend using very fine sugar. To prevent the cookies from running and becoming flat, the meringue should be whipped until it is really thick and firm and the sugar is completely dissolved. You then have to fold in the remaining ingredients carefully so that not too much air escapes and then bake the cookies quickly.
I chopped the chocolate in my food processor. You can also simply grate them with a kitchen grater.
You can either pipe the meringue mixture with a piping bag or simply place portions on parchment paper or wafers using 2 spoons or an ice cream scoop.
Of course you can also bake the macaroons without wafers. After they have cooled completely, they become firm and can then be easily removed from the parchment paper.
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You can use leftover egg yolks for these recipes, for example:
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👩🍳 Ingredients for approx. 40 meringue cookies:
🔸 1 ¾ cups (7 oz/ 200 g) slivered almonds
🔸 1 tbsp sugar
🔸 3,5 oz (100 g) finely grated or chopped dark chocolate
🔸 3 egg whites (medium size)
🔸 1 pinch of salt
🔸 2 tsp (1 sachet) of vanilla sugar
🔸 2 ⅓ cups (275 g) icing sugar
🔸 Zest of ½ orange (optional)
🔸 Cinnamon to taste (cardamom also goes very well)
🔸 About 40 wafer papers for macaroons (optional)
Bake at 350°F (180°C) conventional heat for about 15 minutes and then let cool completely.
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Contact: yt@selmasrecipes.com
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