Name: Coffee & Hazelnut Macaroons
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 110g blanched hazelnuts; 225g fine white caster sugar; 2 tbs ground instant coffee; 2 tsp ground rice; 2 large egg whites

The Postal Pantry stocks everything you need to make this recipe, just add egg whites. It’s naturally gluten free too, so perfect for those with allergens. Happy baking!

Coffee & Hazelnut Macaroons

Difficulty: Easy

Makes

servings

Prep time

minutes

Baking time

minutes

Total time

hour

minutes

Ingredients

110g blanched hazelnuts
225g fine white caster sugar
2 tbs ground instant coffee
2 tsp ground rice
2 large egg whites

Method

Pre-heat the oven to 150 degrees c.
First, grind the pre-blanched hazelnuts in a food processor until you have a coarse meal consistency. – You can easily blanch your own hazelnuts by boiling in water with a tsp bicarbonate of soda for 6 mins, then soaking in ice cold water to loosen and remove the skins-
In a bowl mix the ground nuts with the sugar and ground rice, then stir in the unbeaten egg whites and the coffee powder. Combine to form a stiffish paste.
On a tray lined with baking paper, spoon teaspoonfuls of the mixture about 2 inches apart from one another. Bake in the oven for 35-40 mins until crisp on top.
Leave to cool completely before lifting from paper. Store in an airtight container.

Notes

You can easily blanch your own hazelnuts beforehand by boiling in water with a tsp bicarbonate of soda for 6 mins. Transfer to a bowl of ice cold water to loosen and remove the skins.
If you do not have ground rice, simply pulse jasmine rice (or any other kind) in a food processor for a couple of minutes until a fine consistency.
To make these vegan try using egg replacement powder in this recipe.