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Gluten Free Coffee Macaroons

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“Nice variation of the usual hazelnut macaroons. I found it in a German tv programm journal.”
READY IN:
1hr
SERVES:
45
YIELD:
45 macaroons
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300 degrees (280 when fan assisted).
  2. Finely chop or grind the dark chocolate.
  3. Beat egg whites until stiff (if you make a cut thorough it the cut must remain visible).
  4. Slowly beat in sugar, vanilla and instant coffee.
  5. Carefully fold in the ground hazelnuts, then carefully fold in the ground chocolate. Don't overbeat, the batter could collaps!
  6. With two teaspoons gently place little heaps onto parchment lined cookie sheet.
  7. Bake ca. 25 minutes.
  8. Stir a little hot water into castor sugar, then add rum and stir until the mixture is smooth.
  9. Carefully pull the parchment with the hot macaroons off the cookie sheet, brush with rum glaze and let cool on a rack.
  10. Store in an airtight container only after they are completely cool!
  11. Enjoy!

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