rice paper
100 g (4 oz) ground almonds
175 g (6 oz) sugar
2 egg whites
1 tbsp (15 g) cornflour
2 - 3 drops vanilla essence
15 ml (1 tbsp) coffee essence
12 chocolate coffee beans
100 g (4 oz) ground almonds
175 g (6 oz) sugar
2 egg whites
1 tbsp (15 g) cornflour
2 - 3 drops vanilla essence
15 ml (1 tbsp) coffee essence
12 chocolate coffee beans
method
1. Line two or three baking trays with rice paper.
2. Mix the ground almonds, sugar and all but one tbsp of the egg white together.
3. Stir until all the ingredients are evenly blended. Stir in the cornflour, vanilla essence and coffee essence.
4. Spoon into a piping bag fitted with a 1.2 cm (1/2 in) plain nozzle.
5. Pipe the mixture onto the rice paper in large round circles. Top each one with a chocolate coffee bean.
6. Brush with the remaining egg white.
7. Bake the coffee macaroons at 190°C (375°F ) Gas 5 for 15 minutes or until lightly browned, risen and slightly cracked.
8. Cut the rice paper to fit round each coffee macaroon and leave to cool on a wire rack.
2. Mix the ground almonds, sugar and all but one tbsp of the egg white together.
3. Stir until all the ingredients are evenly blended. Stir in the cornflour, vanilla essence and coffee essence.
4. Spoon into a piping bag fitted with a 1.2 cm (1/2 in) plain nozzle.
5. Pipe the mixture onto the rice paper in large round circles. Top each one with a chocolate coffee bean.
6. Brush with the remaining egg white.
7. Bake the coffee macaroons at 190°C (375°F ) Gas 5 for 15 minutes or until lightly browned, risen and slightly cracked.
8. Cut the rice paper to fit round each coffee macaroon and leave to cool on a wire rack.
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