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Ingredients
| eggs: 4 (whites) |
| granulated sugar: 150 g |
| vanilla extract: 1 tsp |
| instant coffee: 2 tsp |
| hazelnuts - filberts: 250 g (ground) |
| dark chocolate: 75 g |
| caster sugar (superfine): 100 g |
| dark rum: 3 Tbl |
Gluten Free Coffee Macaroons
Credit: Food.com
User rating:
-
Prep Time
35 min -
Cook Time
25 min -
Servings
45 serving(s)
Tags
- 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!