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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Recipe Information
Ingredients
- 200 grams Hazelnuts
- 150 grams Granulated sugar
- 3 large Egg whites
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
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.
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.
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.
In a clean, dry bowl, whisk the egg whites with the salt until soft peaks form.
Gradually add the sugar, one tablespoon at a time, whisking continuously until the mixture is thick, glossy, and holds stiff peaks.
Gently fold the ground hazelnuts and vanilla extract into the meringue mixture using a spatula, being careful not to deflate the egg whites.
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.
Bake the macaroons in the preheated oven for 12-15 minutes, or until they are lightly golden on top and firm to the touch.
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.
Serve the hazelnut macaroons immediately, or store them in an airtight container at room temperature for up to five days.
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 188.7 g | 69% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 158.4 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
