Description
These hazelnut macaroons are delicate, chewy cookies with a crisp exterior and a soft, nutty center, perfect for a sweet treat or festive dessert.
Ingredients
Units
Scale
Ingredients
- 250 g ground hazelnuts
- 3 egg whites
- 150 g powdered sugar
- 1 pinch of cinnamon
- 1 pinch of salt
- approx. 50 whole hazelnuts
Instructions
- Beat egg whites with salt until foamy.
- Add powdered sugar in batches and beat until the egg white mixture is firm, shiny and holds peaks.
- Fold ground hazelnuts and cinnamon into the egg white mixture to create a very sticky but not runny nut batter.
- Pour the nut mixture into a piping bag without a piping nozzle or with a larger hole nozzle and pipe small mounds of the mixture onto one or two baking trays lined with baking paper, spacing them slightly apart.
- Lightly press a whole hazelnut into the center of each hazelnut mixture mound.
- Bake the hazelnut macaroons in a preheated oven at 302 °F (150 °C) for approx. 25 minutes until they are firm on the outside and soft on the inside, then leave them to cool slightly on the baking tray.
