Cinnamon macaroons

makes about 30
Cinnamon macaroons
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125 g hazelnuts, ground
1/2 tsp ground cinnamon
1 tsp Dansukker Vanilla Sugar
2 egg whites
Small pinch of salt
1/2 tsp lemon juice
2 1/2 dl Dansukker Granulated Sugar
about 30 g hazelnuts, shelled

Mix together the nuts, cinnamon and vanilla sugar. Whisk the egg whites together with the salt and lemon juice until they form very stiff peaks. Mix in the sugar and nut mixture carefully. Using a teaspoon, put small mounds of the mixture on a baking sheet lined with greased and floured baking parchment. Press a hazelnut into each cake. Bake in the centre of the oven at 160 °C, hot air at 140 °C, for approx. 20 minutes. Leave to cool on a wire rack.

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