Step-by-Step Cakes by DK Publishing

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Method

1 Preheat the oven to 350°F (180°C). Place the

hazelnuts on a baking sheet and toast for 5

minutes. Put them in a kitchen towel and rub

to remove skin. Set aside to cool.

2 Whisk the egg whites until stiff. Add the

sugar a little at a time, whisking, until all the

sugar is combined and the mixture is thick.

3 In a food processor, pulse the hazelnuts

to a powder. Fold them into the meringue

mixture with the rice flour, and gently fold

in 1 teaspoon of the coffee mixture. Cover

and refrigerate for 30 minutes to firm up.

4 Place teaspoons of the mixture onto

baking sheets lined with parchment or wafer

paper, spacing them at least 1

1

⁄ 2 in (4cm)

apart. Keep each portion in a small heap

and place a whole hazelnut in the center.

Coffee and Hazelnut Macaroons

These gorgeous little cookies are easy to prepare, infused with flavor, and look very pretty served after dinner

with coffee, especially if you make them on the smaller side.

BAKER’S TIP

Old-fashioned macaroons have been rather

overshadowed of late by their prettier French

cousins, macarons (see pages 158–163).

However, macaroons are also wheat-free,

easier to make, and just as pretty, in an

understated kind of way.

Chilling time

30 mins

Special equipment

food processor with blade attachment

sheets of edible wafer paper (optional)

Ingredients

2 large egg whites

1 cup sugar

6oz (150g) whole hazelnuts, shelled, plus 20

extra

2 tbsp rice flour

1 tsp strong instant espresso powder, dissolved

in 1 tsp boiling water and cooled, or equivalent

cooled espresso

MAKES

20

30

MINS

20

MINS

UP TO 4

WEEKS

5 Bake the macaroons at the top of the oven

for 12–15 minutes, until crisp and coloring

slightly; check after 10 minutes if making

them small. Leave on the sheets for 5

minutes and transfer to a wire rack to cool.

STORE Best eaten on the day they are

made, these will keep in an airtight

container for 2–3 days.