German Hazelnut Macaroons Food

HASELNUSSMAKRONEN (GERMAN HAZELNUT MACAROONS)

Steps:

• Preheat oven to 300 degrees f.
• Beat egg whites until they form stiff peaks
• Add in sugar, cinnamon, and salt. Beat for another 30 seconds until incorporated.
• Fold in hazelnut flour (premade or grind whole hazelnuts in a food processor until they form a meal).
• Spoon dough onto a cookie sheet. Optionally, add 1 hazelnut to the top of each cookie for decoration. Bake for about 23-25 minutes, until browned on the bottom and cooked through.

HAZELNUT-MOCHA MACARONS

Steps:

• Line 2 baking sheets with parchment paper.
• Grind 1 cup of the confectioners' sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer.
• With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.
• Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.
• Preheat oven to 325 degrees F.
• Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.
• Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.

KOKOSMAKRONEN (GERMAN COCONUT MACAROONS)

Steps:

• Prepare a water bath. The water should cook lightly.
• In a bowl mix egg whites and sugar. Place the bowl in the hot water bath and mix to dissolve sugar.
• Add coconut flakes and mix. Heat the coconut mixture to a temperature of 70 C (use a cooking thermometer to control temperature) stirring frequently.
• Remove from water bath, add flour and mix again. If you like you can now add the grated lemon peel to this mixture.
• Let cool to room temperature again.
• Preheat oven to 160°C.
• Place baking wafers on baking tray.
• Use an icing bag with large opening to place little dough dollops on the wafers. Leave a little rim, because while baking the cookies will flatten a bit.
• Bake for 10 minutes. Then open the oven a little and bake for another 5 minutes.
• The cookies should remain light in color and just a bit browned.
• If you like you can decorate the Kokosmakronen with icing chocolate.
• NOTE on chocolate decoration: preheat 2/3 of the chocolate in a water bath until fluid. Take out of water bath and add the rest of chocolate. Heat it again but just until chocolate is dissolved. Dip Kokosmakronen into the chocolate or drizzle over the cookies by using an icing bag.
• NOTE on wafers: If you don't have wafers at hand, you could spoon the dough directly on baking paper, but it might be tricky to remove the cookies from it later, because they stick to it.

HAZELNUT MACAROONS

Steps:

• In a tall bowl beat egg whites with the pinch of salt until nearly stiff (soft peaks).
• Add the sugar in a steady stream while continuing to beat. Beat until thick and glossy.
• Fold in the ground nuts using a rubber spatula or a tabelspoon.
• Drop macaroons by tbs onto a paper-lined cookie sheet leaving some space in between as they will spread.
• Bake in the preheated oven at 150°C/300°F for about 20 minutes or until set, but still softish in the centre.
• Leave on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Enjoy! :).
• Note: These cookies keep some 2-3 weeks in cookie tins, but they will harden over time and then turn soft again.

HAZELNUT MACARONS

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes., Preheat oven to 350°. Place hazelnuts and confectioners' sugar in a food processor; pulse until nuts are finely ground., Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in hazelnut mixture., With a pastry bag, pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Transfer cookies on the parchment to wire racks; cool completely., For the buttercream, in a heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. In a small bowl, whisk a small amount of hot syrup into egg yolks; return all to pan, whisking constantly. Cook until thickened, 2-3 minutes, stirring constantly; remove from heat. Stir in espresso powder and vanilla; cool completely., In a stand mixer with the whisk attachment, beat butter until creamy. Gradually beat in cooled syrup. Beat in confectioners' sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes., Spread about 1-1/2 tsp buttercream onto the bottom of each of half the cookies; top with remaining cookies. Store in airtight containers in the refrigerator.