What to do with leftover egg whites? After baking the matcha shortbread it was time again for my ultimate super easy egg white recipe: little amarettini – italian almond cookies – which make your cup of cappuccino or latte macchiato so much nicer … and of course they make up a sweet little giveaway as well.
Normally I add a few drops of bitter almond flavour. This time I upgraded my amarettini with some fresh grinded tonka bean. Its flavour ranges somewhere between vanilla and almond and goes perfectly with the amarettini.
So, for the next couple of weeks I can enjoy my coffee with a whiff of decadence.
Amarettini with tonka bean [makes 2 baking trays]
200g grounded almonds (blanched), 200g sugar, 3 egg whites, 1/2 grounded tonka bean, pinch of salt
Finely grind 1/2 tonka bean. Whisk egg whites, salt and sugar until creamy and voluminous. Add tonka bean and grounded almonds and whisk again. Preheat oven to 150°C. Fill egg-almond cream into an icing bag or DIY icing bag (plastic bag, filled with cream and then cut off edge). Place little drops on two baking trays each lined with baking paper or silicon mat. Bake for 15 minutes. Put off heat and leave in the oven for another hour to dry.
Cool down on cooling rack and store in airtight container.