Gluten Free Coffee Macaroons
- Reviews 1
Ready In: 1 hr
Serves: 45
Yields: 45 macaroons
Ingredients
- 4 egg whites
- 150 g sugar
- 1 teaspoon vanilla
- 2 teaspoons instant coffee
- 250 g ground hazelnuts
- 75 g dark chocolate
- 100 g caster sugar
- 3 tablespoons rum
Directions
- Preheat oven to 300 degrees (280 when fan assisted).
- Finely chop or grind the dark chocolate.
- Beat egg whites until stiff (if you make a cut thorough it the cut must remain visible).
- Slowly beat in sugar, vanilla and instant coffee.
- Carefully fold in the ground hazelnuts, then carefully fold in the ground chocolate. Don't overbeat, the batter could collaps!
- With two teaspoons gently place little heaps onto parchment lined cookie sheet.
- Bake ca. 25 minutes.
- Stir a little hot water into castor sugar, then add rum and stir until the mixture is smooth.
- Carefully pull the parchment with the hot macaroons off the cookie sheet, brush with rum glaze and let cool on a rack.
- Store in an airtight container only after they are completely cool!
- Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off