For the coffee macaroons, beat egg whites until stiff and stir in powdered sugar. Add hazelnuts, rum, coffee, cinnamon, mix everything and fill a piping bag.
Preheat oven to 180°C. Line baking tray with baking paper and pipe dough in small heaps. Bake for about 20 minutes until light yellow.
Brush coffee macaroons with chocolate glaze.
Preparation Tip:
The coffee macaroons also taste good if you leave out the rum.
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