Crunchy, nutty amaretti cookies, also known as Italian macaroons, are usually baked with ground almonds, egg whites and sugar. They can be plain, flavoured with liqueur or sandwiched with jam. The creation doesn't stop there! I have found this creative amaretti recipe with THYME from Küchen Götter, and decided to give it try with my "lemon thyme". They have turned out so well and super delicious!
- 3 Egg whites
- 200 g Castor sugar
- 10 g Lemon thyme leaves
- 200 g Ground almonds (I used hazelnuts)
- Preheat the oven to 140C/280F. Line two baking sheets with parchment paper. Whisk together the castor sugar, ground hazelnut and lemon thyme leaves in a bowl. In a stand mixer, using the whisk attachment, beat egg whites until firm. Fold in the dry mixture.
- Fill the pastry bag with the cookie mixture. Pipe 1inch mounds onto the prepared baking trays, about an inch apart. Bake in the heated oven until cookies become crisp, about 40 minutes.
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