Coffee Macaroons

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
YIELD: 12 Large
UNITS: US

INGREDIENTS

Nutrition
  • rice paper (you know, those wrappers for fresh spring rolls. If you cook on silpat not needed)
  • 4
    ounces ground almonds
  • 6
    ounces sugar
  • 2
    egg whites
  • 1
    tablespoon cornstarch
  • 14
    teaspoon vanilla
  • 1
    tablespoon coffee extract (if you do not have make with 1 tsp instant coffee and 1 tbs hot water)
  • 12
    chocolate-covered coffee beans, to garnish (optional)
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DIRECTIONS

  • Line 2 or 3 baking trays with rice paper or silpat.
  • Preheat oven to 375 F.
  • Mix the round almond, sugar and all but one tablespoon of the egg white. Stir until evenly blended.
  • Stir in the cornstarch, vanilla and coffee.
  • Spoon into a piping/pastry bag fited with a 1/2 inch plain nozzle. Pipe one pans in large round circles. If you don't want to pipe, spoon onto pan neatly.
  • Tope each with a chocolate coffee bean (optional).
  • Bake for 15 minutes or until lightly browned, risen and slightly cracked.
  • If you used the rice paper, cut to fit each and leave to cool on a wire rack.
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