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Buckwheat macaroons

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By Claus Meyer

Buckwheat macaroons

Posted on March 25, 2013 by Claus Meyer

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Servings: 8

PREPARATION:

1
Preheat the oven to 145°C. Sift the dry ingredients together into a bowl.
2
Whip the egg whites with sugar until firm. Quickly fold in the dry ingredients.
3
Spoon the dough into a pastry bag and squirt the macaroons onto baking paper
4
Allow them to dry for about 15 minutes before baking them for 12-15 minutes.

Ingredients

75–100 pcs.
220 g hazelnut flour
450 g powdered (confectioner’s) sugar
215 g egg whites
50 g sugar
50 g buckwheat flour

This entry was posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom. Bookmark the permalink.

Servings: 8

PREPARATION:

1
Preheat the oven to 145°C. Sift the dry ingredients together into a bowl.
2
Whip the egg whites with sugar until firm. Quickly fold in the dry ingredients.
3
Spoon the dough into a pastry bag and squirt the macaroons onto baking paper
4
Allow them to dry for about 15 minutes before baking them for 12-15 minutes.

Ingredients

75–100 pcs.
220 g hazelnut flour
450 g powdered (confectioner’s) sugar
215 g egg whites
50 g sugar
50 g buckwheat flour

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