Coffee Macaroons

Name: Coffee Macaroons
Ingredients: rice paper (you know, those wrappers for fresh spring rolls. If you cook on silpat not needed); 4 ounces ground almonds; 6 ounces sugar; 2 egg whites; 1 tablespoon cornstarch; 1/4 teaspoon vanilla; 1 tablespoon coffee extract (if you do not have make with 1 tsp instant coffee and 1 tbs hot water); 12 chocolate-covered coffee beans, to garnish (optional)

8 ingredients

8 steps

Ingredients

rice paper (you know, those wrappers for fresh spring rolls. If you cook on silpat not needed)
4 ounces ground almonds
6 ounces sugar
2 egg whites
1 tablespoon cornstarch
1/4 teaspoon vanilla
1 tablespoon coffee extract (if you do not have make with 1 tsp instant coffee and 1 tbs hot water)
12 chocolate-covered coffee beans, to garnish (optional)

Directions

1

Line 2 or 3 baking trays with rice paper or silpat.
2

Preheat oven to 375 F.
3

Mix the round almond, sugar and all but one tablespoon of the egg white. Stir until evenly blended.
4

Stir in the cornstarch, vanilla and coffee.
5

Spoon into a piping/pastry bag fited with a 1/2 inch plain nozzle. Pipe one pans in large round circles. If you don't want to pipe, spoon onto pan neatly.
6

Tope each with a chocolate coffee bean (optional).
7

Bake for 15 minutes or until lightly browned, risen and slightly cracked.
8

If you used the rice paper, cut to fit each and leave to cool on a wire rack.