what to do with 4 egg-whites, left over from my new vanilla-lavender icecream?

Since Christmas is just around the corner and most of my cookies are almost gone, I thought I could stock up.

Hazelnut Macarons

4 egg whites
230 g caster sugar
200 g grated hazelnuts
Vanilla extract
Grated orange zest
Ginger powder
Whole hazelnuts for decoration (me, the ones from Casa Aresu, handpicked)

Heat the egg whites and sugar to 60c, stir but don’t produce a foam.
In a bowl, mix hazelnuts, orange zest and spices. Add the warm eggwhite-sugar mix and stir (me I let my Kenwood do that work) until the mix has cooled down completely.
Preheat oven to 180c.
With a teaspoon, form macarons on a baking sheet, leave enough space between them as they grow while baking, decorate each cookie with a hazelnut.
Bake the macarons for about 15mins.

Let cool and enjoy.
Instead of ginger, you can add cocoa powder and/or cinnamon powder.



Cookies around Christmas Time

Now, 12 days before Christmas, I start getting into the mood…it’s feeling a lot like Christmas!
Today, I tried to create a new, not-so-traditional cookies and since they turned out being really yummy and refreshing, I thought I share the recipes with you.


Orange-Almond bits

for the dough:
400g white flour, me 00
125g icing sugar
1 1/2 teaspoons baking powder
Vanilla extract
1 egg
200g cold butter, cut in pieces

Juice of 1 Orange, set 3 tablespoons apart
Orange zest of 1 orange
125g finely ground almonds
125g caster sugar

3 tablespoons orange juice
80g icing sugar

Mix all dry ingredients in a bowl, add the egg and butter, I used my Kenwood Food Processor to make a smooth dough. Takes only a few minutes, of course, if you want build muscles in your fingers and arms, feel free to knead manually.

For the filling:
Mix the orange juice, orange zest, almonds and sugar, stir until smooth.
Heat the oven to 180c.

Cut the dough in half and roll the dough on a baking paper into a rectangle of approx 30×40 cm, same with the other half. Now spread the filling evenly on one dough rectangle, leave 1cm on each side free. Cover with the other half, press the edges well with a fork and punch some holes into the top.

Bake for 25 minutes. Maybe 30 if the surface is still too soft.

Meanwhile stir the remaining orange juice and the icing sugar very well until you get a creamy glazing. Remove the giant cookie from the oven and immediately apply the glazing.
Let it dry well and then cut the dough into small cookie bits, depends on your taste, i cut it into 2×2 cm squares.

The bits remain fresh for 3 weeks if stored in a tin. But I doubt they will last that long…


Ginger-what? Brunsli are very traditional Swiss Christmas cookies. I tried to make them with a twist. Actually, I altered not only the recipe, but also the shape.

You will need:

200g caster sugar
250g finely ground almonds
3 tablespoons white flour, me 00
2 egg whites, beaten until very stif
100g chocolate, bitter, me Lindt 65%, broken in bits
Boiling water
1 tablespoon freshly grind ginger or ginger powder
1 tablespoon candied ginger, finely chopped

Sugar, ginger powder to form cookies

And here’s how to do them:

Stir the sugar, almonds, flour in a bowl. Add the beaten egg white, blend together

In a separate bowl, pour boiling water over the chocolate bits and let melt for 2-3 minutes. Test with a toothpick if the chocolate has melted. Drain the water carefully, then stir the ginger, fresh or powder, into the chocolate. Blend the chocolate with the other mix until smooth. The mix remains quite fluffy and moist. Now comes the fun part: mix sugar and ginger and add some to the palms of your hands, take some of the moist mix (size of a walnut) and form a ball, place it on a baking sheet. Continue until the entire mix is used up.
If you have sugar/ginger mix left, spread it evenly on the balls, using a sieve.
Flatten the balls pulling them gently with the straight bottom side of a glas or cup.
Decorate each cookie with some of the chopped candied ginger.
Let dry over night. The next day, bake them for 4 minutes at 220c in the preheated oven.
Again, in a tin they remain fresh for two weeks, really? They won’t last neither:-)