Mokka-Haselnuss-Plätzchen

Ingredients

• 3 egg whites
• Pinch of salt
• 200 g sugar
• 1 tsp lemon juice
• 200 g Ground hazelnuts
• 2 tbsp Cornstarch
• 2 tbsp instant coffee powder
• 0.5 tsp cinnamon
• powdered sugar
• cocoa powder

Instructions

1. 1.

   Beat the egg whites until stiff, letting in the salt and sugar as you go. Add the lemon juice and continue beating until the mixture glows and forms peaks. Mix the hazelnuts with the cornstarch, coffee powder, and cinnamon, then fold into the meringue.

2. 2.

   Preheat the oven to 140°C fan (275°F).

3. 3.

   Fill a piping bag fitted with a large round tip with the cookie batter and pipe roughly 2 cm diameter clusters onto a baking sheet lined with parchment paper, spacing them apart.

4. 4.

   Bake in the preheated oven for about 20–25 minutes.

5. 5.

   Remove from the oven, lift immediately off the tray, and cool on a wire rack. Finally dust with powdered sugar, optionally decorate with paper strips and sprinkle cocoa powder; then remove the strips.