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Hazelnut macaroons
Food Editor at Kitchen Stories
Ingredients
Utensils
oven, parchment paper, bowl, hand mixer with beaters, rubber spatula, piping bag
How-To Videos
See allHow to cream butter and sugar
Homemade vanilla sugar
How to measure
Nutrition per serving
Step 1/ 3
- 2 wafers
- 8 g confectioner’s sugar
- ⅛ bag vanilla sugar
- ¼ egg whites
- oven
- parchment paper
- bowl
- hand mixer with beaters
Preheat the oven to 160°C/320ºF. Line a baking sheet with parchment paper and place wafers (⌀ 40 mm) on it. Sift the confectioner’s sugar into a bowl and mix with vanilla sugar. Set aside. Separate the egg whites from the yolks and start beating the egg whites in a bowl using a hand mixer.
Step 2/ 3
- hazelnut (for decorating)
- rubber spatula
Continue to beat the egg whites while adding the sugar mixture. Beat egg whites until stiff peaks form. Then carefully fold in the ground hazelnuts with a rubber spatula in three batches.
Step 3/ 3
- piping bag
Now spread about a tablespoon of the mixture onto the wafers, leaving a little off the edge. You can also use a piping bag to help spreading the batter more evenly. Place a whole hazelnut on each hazelnut macaroon and press lightly. Bake in the preheated oven for approx. 15–18 min. Then remove from the oven and allow to cool for approx. 5–10 min.
Enjoy your meal!
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