Hazelnut Macaroons
Delight your taste buds with these irresistible Hazelnut Macaroons, a perfect balance of nutty richness and airy sweetness. Made with finely ground toasted hazelnuts, whipped egg whites, and a hint of vanilla, these naturally gluten-free cookies are crisp on the outside with a tender, chewy center. Ideal for festive gatherings or an afternoon treat, this quick and easy recipe comes together in just 35 minutes, making 24 beautifully golden macaroons. The technique of toasting and grinding hazelnuts brings out their deep, aromatic flavor, while the meringue ensures a light, cloud-like texture. Serve these elegant hazelnut delights with coffee or tea, or package them as a homemade gift everyone will love.
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Ingredients
- 200 grams Hazelnuts
- 150 grams Granulated sugar
- 3 large Egg whites
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Step 2
Spread the hazelnuts on a baking sheet and toast them in the oven for 8-10 minutes, or until they are lightly golden and aromatic.
Step 3
Remove the hazelnuts from the oven and allow them to cool slightly. Once cool, rub them between your hands or in a clean kitchen towel to remove most of the skins. It's okay if a few bits of skin remain.
Step 4
Transfer the toasted hazelnuts to a food processor and pulse until they are finely ground, but be careful not to over-process, as this can turn them into a paste.
Step 5
In a clean, dry bowl, whisk the egg whites with the salt until soft peaks form.
Step 6
Gradually add the sugar, one tablespoon at a time, whisking continuously until the mixture is thick, glossy, and holds stiff peaks.
Step 7
Gently fold the ground hazelnuts and vanilla extract into the meringue mixture using a spatula, being careful not to deflate the egg whites.
Step 8
Using a tablespoon or a piping bag with a round tip, drop or pipe small mounds of the mixture onto the prepared baking sheets, leaving about 2 inches of space between each macaroon.
Step 9
Bake the macaroons in the preheated oven for 12-15 minutes, or until they are lightly golden on top and firm to the touch.
Step 10
Remove the baking sheets from the oven and allow the macaroons to cool completely on the sheets before carefully peeling them off the parchment paper.
Step 11
Serve the hazelnut macaroons immediately, or store them in an airtight container at room temperature for up to five days.
Nutrition Facts
| Serving size | (454.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1920.6 |
| Total Fat 121.4g | 0% |
| Saturated Fat 7.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 754.7mg | 0% |
| Total Carbohydrate 188.7g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 158.4g | |
| Protein 39.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 293.2mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 170.4mg | 0% |
Source of Calories