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Hazelnut Macaroons Recipe

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Delightfully chewy and soft hazelnut macaroons with a crisp exterior, made from ground hazelnuts, whipped egg whites, and powdered sugar, delicately flavored with cinnamon and a hint of salt. Perfect for a light, nutty treat that’s easy to prepare and bake.

Ingredients

Macaroon Batter

  • 250 g ground hazelnuts
  • 3 egg whites
  • 150 g powdered sugar
  • 1 pinch of cinnamon
  • 1 pinch of salt

Topping

  • Approx. 50 whole hazelnuts

Instructions

  1. Beat Egg Whites: Beat the egg whites together with a pinch of salt until they become foamy, preparing the base for the batter.
  2. Add Sugar: Gradually add the powdered sugar in batches while continuing to beat the mixture until it is firm, glossy, and holds stiff peaks.
  3. Fold in Dry Ingredients: Carefully fold the ground hazelnuts and cinnamon into the egg white mixture to form a very sticky but not runny nut batter.
  4. Pipe the Batter: Transfer the batter into a piping bag without a nozzle or one with a large hole, then pipe small mounds onto one or two baking sheets lined with parchment paper, spacing the mounds slightly apart.
  5. Add Hazelnuts: Lightly press a whole hazelnut into the center of each piped mound to adorn and add texture.
  6. Bake: Bake the macaroons in a preheated oven at 302 °F (150 °C) for approximately 25 minutes until they are firm on the outside but still soft inside.
  7. Cool: Allow the macaroons to cool slightly on the baking tray before removing them, so they set perfectly for serving.

Notes

  • Ensure egg whites are beaten to stiff peaks for the best texture.
  • Use fresh ground hazelnuts for optimal flavor and texture.
  • The macaroons have a crisp exterior but are soft and chewy inside.
  • Store leftovers in an airtight container for up to 3 days to maintain freshness.
  • Can be served alongside coffee or tea as a delightful snack.

Find it online: https://yumntasty.com/hazelnut-macaroons-recipe/