Gluten Free Coffee Macaroons – a delicious recipe with egg whites, sugar, vanilla, instant coffee, ground hazelnuts, chocolate. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 300 degrees (280 when fan assisted).
2
Finely chop or grind the dark chocolate.
3
Beat egg whites until stiff (if you make a cut thorough it the cut must remain visible).
4
Slowly beat in sugar, vanilla and instant coffee.
5
Carefully fold in the ground hazelnuts, then carefully fold in the ground chocolate.
6
Don't overbeat, the batter could collaps!
7
With two teaspoons gently place little heaps onto parchment lined cookie sheet.
8
Bake ca.
9
25 minutes.
10
Stir a little hot water into castor sugar, then add rum and stir until the mixture is smooth.
11
Carefully pull the parchment with the hot macaroons off the cookie sheet, brush with rum glaze and let cool on a rack.
12
Store in an airtight container only after they are completely cool!
13
Enjoy!
491
kcal
Calories
16
g
Fat
75
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 egg whites, 150 g sugar, 1 teaspoon vanilla, 2 teaspoons instant coffee, and more.
Yes, Gluten Free Coffee Macaroons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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