Coffee Macaroons

1. 1

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

2. 2

   Preheat oven to 375 F.

3. 3

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

4. 4

   Stir in the cornstarch, vanilla and coffee.

5. 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. 6

   Tope each with a chocolate coffee bean (optional).

7. 7

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

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.