Hazelnut Macaroons
photo by diner524
- Ready In:
- 25mins
- Ingredients:
- 4
- Yields:
-
15 large cookies
ingredients
directions
- In a tall bowl beat egg whites with the pinch of salt until nearly stiff (soft peaks).
- Add the sugar in a steady stream while continuing to beat. Beat until thick and glossy.
- Fold in the ground nuts using a rubber spatula or a tabelspoon.
- Drop macaroons by tbs onto a paper-lined cookie sheet leaving some space in between as they will spread.
- Bake in the preheated oven at 150°C/300°F for about 20 minutes or until set, but still softish in the centre.
- Leave on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy! :).
- Note: These cookies keep some 2-3 weeks in cookie tins, but they will harden over time and then turn soft again.
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Reviews
-
I have never made macaroons or really eaten a true macaroon, so this was quite fun to make and eat. I am not sure if I made them correctly as I haven't seen a photo of one either, but I sure enjoyed the sweet nutty flavor of these cookies. I did sub pecans for the hazel nuts as it was what I had on hand and made 1/2 of the recipe. For those in the US, it is 2 egg whites and 1/2 cup sugar and 3 1/2 ounces nuts for the amounts stated in recipe. Thanks for sharing the recipe. Made for Newest Tag Game.
RECIPE SUBMITTED BY
Lalaloula
United States