Gluten Free Coffee Macaroons

"Nice variation of the usual hazelnut macaroons. I found it in a German tv programm journal."
 
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Ready In:
1hr
Ingredients:
8
Yields:
45 macaroons
Serves:
45
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ingredients

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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!

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Reviews

  1. Tasty little things, for sure! I halved the recipe and omitted the rum/sugar mix, otherwise made as stated. Quick to make with an intense chocolate/nut flavour and a fairly low calorie (60 cal) to help that sweet tooth. Made for Sweet Traditions Tag.
     
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