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  Added: Apr 07, 2006  •  Visited (844)  •  Print version Print this recipe (57)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Hazelnut Macaroons
(Haselnussmakronen)
What You Need:
  • 2 teaspoons butter, softened
  • 2 egg whites
  • ¾ cup sugar
  • 1½ cups shelled hazelnuts (preferably blanched), pulverized in an electric blender or with a nut grinder or mortar and pestle
  • 6 tablespoons unsweetened cocoa
  • 2 teaspoons finely grated lemon peel
  • A pinch of salt
  • 1 teaspoon vanilla extract

  • How To Cook:
    1. With a pastry brush or paper towel, coat a large baking sheet with 2 teaspoons of soft butter and set it aside. In a large bowl, beat the egg whites with a wire whisk or a rotary or electric beater until they foam and thicken slightly.Sprinkle the sugar over them and continue to beat until the whites form stiff, unwavering peaks on the beater when it is lifted out of the bowl.

    2. Combine the ground hazelnuts, cocoa, lemon peel, salt and vanilla in a small bowl and, with a rubber spatula, gently but thoroughly fold the mixture into the whites, using an over-under cutting motion rather than a stirring motion.

    3. To make the cookies, drop the dough by the tablespoon onto the prepared baking sheet, spacing them about an inch apart. Let the cookies rest at room temperature for 1 hour before baking.

    4. Preheat the oven to 300°F. Bake the cookies in the middle of the oven for 30 minutes, or until they are firm.

    5. With a spatula, carefully transfer the cookies to a cake rack to cool. Haselnussmakronen can be stored for several weeks in tightly sealed jars or tins.
     
    To make about 20 cookies
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Nuts » Hazelnut
    Main Ingredient » Nuts » Cocoa
    Main Ingredient » Condiments » Vanilla
    Dish » Cookies

     





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