Ingredients for 40 macaroons:
2 egg whites
170 g (1 ½ cup) powdered sugar
200 g (1 cup) peanuts
1 packet of vanilla sugar
raspberry jam
How to make :
Beat the egg whites until stiff. Add icing sugar and vanilla sugar and stir until the sugar has dissolved. Mix with hazelnuts.
Preheat the oven to 150 ° C (300 ° F).
Roll small balls of dough and place them on a baking sheet lined with Blechrein Black (Seven Kitchen Star).
With the tip of a wooden spoon, press the small hole into the ball mixture.
Bake macarons hazelnuts for about 15 minutes. Heat the raspberry jam in a saucepan and fill it in the macaroni hole.
Sprinkle with refined sugar.
