Lemon Hazelnut Tarts

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Lemon Hazelnut Tarts
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
30
For the batter
3
1 tablespoon
350 grams
400 grams
finely ground Hazelnuts
1 tablespoon
For the glaze
100 grams
1 tablespoon
For decoration
Sugar pearl (silver)
100 milliliters
1 tablespoon

Preparation steps

1.

For the batter: Beat the egg whites with the lemon juice until stiff. Gradually add the powdered sugar and continue beating until the mixture is stiff and shiny. Knead in the hazelnuts and cocoa powder. Line a baking sheet with baking paper. Preheat the oven to 160°C (approximately 320°F). With a teaspoon and a tablespoon, break off pieces of the batter and form into balls of two sizes with your hands. Place on the baking sheet and bake in a preheated oven for about 10-20 minutes, making sure they are still slight damp when done. The larger balls will take somewhat longer to bake than the smaller ones. Place on a wire rack and let cool.

2.

For the glaze: Mix the powdered sugar, lemon juice, food coloring and a few drops of water until viscous. Glaze each cake ball with the yellow topping and place a small ball on top of each big ball.

3.

For decoration: On top of each stack, put a silver sugar bead and allow the tarts to dry. Beat the cream with the powdered sugar until stiff and, with a pastry bag, decorate the tarts.