Crunchy chocolate nut macaroons
for about 80 pieces:
Ingredients:
100 gr. Dark chocolate
100 gr. Of tender oatmeal
120 gr. Icing sugar
4 egg whites
200 gr. Ground hazelnuts
2 tbsp. Cocoa
1/2 tsp. Cinnamon
white chocolate to decorate, wafers 5 cm
Preparation:
Whole dark chocolate in a soup plate and pour boiling water over it. Approximately Let it soften for 5 minutes.
Roast the oatmeal and the nuts in a frying pan without fat and allow to cool.
So, now beat the egg whites to stiff snow and stir in the powdered sugar. Add the oats, nuts, cocoa and cinnamon to the snow. Finally, drain the water from the chocolate and add the now liquid chocolate (not with the mixer, but with a dough scraper).
Now place walnut-sized piles with 2 teaspoons on the wafers and bake at 120-140 degrees Celsius for about 15-20 minutes.
Dissolve the white chocolate in a water bath and distribute it decoratively over the cooled macaroons.
