A delicately flavoured after dinner biscuit , Macaroons with Hazelnuts are perfect to serve with freshly percolated coffee after a rich meal.
4 oz. ground hazelnuts
4 oz. castor sugar
2 tablespoons ground rice
2 teaspoons coffee essence
2 egg whites
1 tablespoon whole coffee beans
Preheat the oven to moderate 350 °F (Gas Mark 4, 180 C). Line two large baking sheets with rice paper.
In a medium-sized mixing bowl, com-bine the ground hazelnuts, sugar, ground rice and coffee essence with a wooden spoon.
In another medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, fold the egg whites into the hazelnut mixture.
Drop the macaroon mixture in heaped teaspoonfuls on to the rice paper, spaced well apart. Press a coffee bean into the centre of each macaroon.
Place the baking sheets in the centre of the oven and bake for 12 to 15 minutes, or until the macaroons are firm to the touch.
Remove the macaroons from the oven and leave for 5 minutes. With kitchen scissors, cut the rice paper around each macaroon to separate them. Leave the macaroons to cool completely on a wire rack before serving or storing.