• img
  • You are here: New Scandinavian Cooking > Recipes by chef > Claus Meyer > Buckwheat macaroons
  • Buckwheat macaroons
    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading ... Loading ...
    By Claus Meyer

    Buckwheat macaroons

    Share
    Print Friendly
    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.

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

  • Related articles

  • 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.

  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes