Mocha macaroons
Makes 40
Ingredients
2 egg whites
130 g caster sugar
125 g flaked almonds
125 g grated dark chocolate
1 tsp espresso or instant coffee powder
Method
Dry roast the almonds in a pan and
leave to cool. Combine with the grated
chocolate and espresso powder.
Beat the eggs whites until very stiff,
then gradually add the sugar. Carefully
fold in the almond mixture.
Line the glass tray with baking
parchment. Using 2 teaspoons, spoon
little balls of the meringue mixture onto
the baking tray and bake until light and
airy.
Recommended settings
Function: Fan plus
Rapid heat-up: off
Temperature: 130–140 °C
Shelf levels: 1 and 3
Duration: 20–25 minutes
Alternative settings
Function: Conventional heat
Rapid heat-up: off
Temperature: 130–140 °C
Shelf level: 2
Duration: 15–20 m pre-heating
Baking
45
Содержание H6000BM
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