Other than making an egg white omelette, that is. The recipe that I posted earlier, called Tante Line Plätzchen, uses four egg yolks in the shortbread-style batter. This leaves four egg whites. Looking through this recipe box, I found a note on the recipe for these jam thumbprint-style cookies, to look on the opposite side for a recipe that would use those left-over egg whites. And that brought me to these hazelnut macaroons. Now, I associate Tante Line cookies with Christmas, but they can be made any time of year, so I don't see why these can't be made any time of the year as well.
Haselnussmakronen4 egg whites
225 g sugar
1 tsp cinnamon
225 g ground hazelnuts, toasted
Preheat oven to 300F.
Beat the egg whites until stiff but not dry.
Gently stir in the sugar and cinnamon with a spoon.
Fold in the ground toasted hazelnuts.
Make small haystacks about a heaping teaspoon in size. Place on a greased baking sheet and bake for 15 minutes.
Makes about 3 baking sheets full of macaroons.
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