🍽️ Crunchy Almond Semolina Macaroons

Name: Crunchy Almond Semolina Macaroons
Total time: 30 min
Yield: 4 servings
Ingredients: 2 egg whites; 125 g fine sugar; 125 g ground almond kernels; 50 g soft wheat semolina; 25 g cornstarch; 1 tsp lemon juice; 25 g almond slivers; 25 g dark, roughly chopped chocolate

89 kcal · 30 min · 4 servings

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Ingredients

2 egg whites
125 g fine sugar
125 g ground almond kernels
50 g soft wheat semolina
25 g cornstarch
1 tsp lemon juice
25 g almond slivers
25 g dark, roughly chopped chocolate

Instructions

1. Beat the egg whites in a bowl with a mixer until stiff.
2. Add the sugar and continue beating until the mixture is glossy and forms stiff peaks.
3. Gently fold in the ground almonds, semolina, cornstarch, and lemon juice into the egg mixture.
4. Use two teaspoons to shape oblong mounds from the dough.
5. Place the mounds on a baking sheet lined with baking paper.
6. Sprinkle the cookies with almond flakes.
7. Preheat the oven to 180 degrees Celsius.
8. Bake the cookies on the middle rack for 20 to 25 minutes with the oven door slightly ajar.
9. Melt the chocolate coating in a bowl set over a pot of hot water (bain-marie).
10. Fill the melted chocolate into a piping bag.
11. Decorate the cooled macaroons with fine chocolate lines.

Nutrition per serving

kcal: 89
Protein: 3 g · Fett/Fat: 4 g · Carbs: 10 g