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  • Buckwheat macaroons
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    By Claus Meyer

    Buckwheat macaroons

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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.

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

    Print Friendly
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