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Ингредиенты
- 1 c. hazelnuts, roast 10 minutes at 350
- 3 x egg whites
- 2 tsp vanilla
- 2 c. powdered sugar
- 1/2 c. sugar
- 1/8 tsp salt
- 1/2 c. amaretto
- 3 tsp gelatin, unflavored
- 2 tsp vanilla
- 1 1/2 lb cream cheese
- 3/4 c. sugar
- 2 Tbsp. lemon juice
- 1 tsp lemon zest
- 2 c. cream
Инструкции
- Hazelnut macaroon: heat oven to 350. grease 10 inch spring form pan. line with parchment (Don't USE WAX PAPER AS IT STICKS HORRIBLY !). grease parchment.
- line a cookie sheet with greased parchment
- whisk together Large eggs and vanilla. remove as much skin from the hazelnuts as is convenient. chop the nuts in a food processor with one c. of the powdered sugar for 30 sec. add in both powdered and regular sugar. pulse a few times to combine. with processor running, pour in egg mix. process for 15 sec till smooth
- reserve 1/2 - 1/3 c. batter. pour remaining into spring form, smooth with spatula. pour reserved batter onto cookie sheet, spread in a 7-8 inch disk
- bake crust 25-30 min, disk 20-25 min cold on wire rack
- chop op the disk into 1/8 inch pcs and soak in 1/4 amaretto (Don't SOAK FOR MORE THAN 15 Minutes Or possibly THEY GET SOGGY !)
- carefully remove crust (VERY CAREFULLY). replace bottom of spring form with foil wrapped cardboard circle. replace crust
- amaretto cheesecake filling: sprinkle gelatin over 1/4 cp amaretto, let stand 5 min heat in sauce pan with warm (not boiling) water stirring for 4 min. leave in warm water to stay hot
- beat cream cheese in mixer for 1 min add in lemon juice and zest, mix. beat cream to soft peaks. fold 1/3 cream into cream cheese. mix in remaining whipped cream. mix in soaked macaroon disk bits
- scrape into prepared pan, cover with plastic wrap. chill at least 3 hours.
- (preferably overnight)
