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What You Need:
(To make about 20 cookies)
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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
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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4. Preheat the oven to 300°. Bake the cookies in the middle of the oven for 30 minutes, or until they are firm.
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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.
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