Nutty Cappuccino Macaroons

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Nutty Cappuccino Macaroons
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
18
Ingredients
1 cup
ground almonds
½ cup
ground Walnut
1 ¾ cups
2
To decorate
½ cup
butter (softened)
2 ¼ cups
1 tablespoon
1 tablespoon
How healthy are the main ingredients?
almondWalnut
Product recommendation
Suggested variation; try filling the macaroons with maple buttercream - just replace the milk and espresso powder with 2 tbsp maple syrup.

Preparation steps

1.
Oil and line a large baking sheet with baking parchment.
2.
Grind the ground almonds, walnuts and icing sugar together in a food processor to a very fine powder.
3.
Whisk the egg whites to stiff peaks in a very clean bowl then carefully fold in the nut and sugar mixture. Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2 (1/2) cm / 1" rounds onto the baking tray. Leave the uncooked macaroons to stand for 30 minutes to form a skin.
4.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3.
5.
Bake for 10 - 15 minutes or until crisp on the outside and still a bit chewy in the middle. Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.
6.
Beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time. Use a whisk to incorporate the milk and espresso powder, then whisk for 2 minutes or until smooth and well whipped.
7.
Spoon the buttercream into a piping bag fitted with a medium plain nozzle and pipe an even round onto half of the macaroons. Sandwich together with the other halves.