Hazelnut macaroons

Hazelnut macaroons

Based on 0 ratings
J

Jing Yue Lok

Food Editor at Kitchen Stories

"You probably know coconut macaroons, but did you know that macaroons with hazelnuts are just as good and quick to prepare? For a perfect visual presentation, we recommend putting the cookie batter in a piping bag and then pipping on the wafers. However, you can also use two spoons as a shortcut."

Difficulty

Easy 👌

Preparation

10 min

Baking

15 min

Resting

10 min

Ingredients

2Servings
20 g
ground hazelnuts
2
wafers
8 g
confectioner’s sugar
bag
vanilla sugar
¼
egg whites
hazelnut (for decorating)
MetricImperial

Utensils

oven, parchment paper, bowl, hand mixer with beaters, rubber spatula, piping bag

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How-To Videos

how-to-cream-butter-and-sugar

How to cream butter and sugar

homemade-vanilla-sugar

Homemade vanilla sugar

how-to-measure

How to measure

Nutrition per serving

Cal102
Fat7 g
Protein2 g
Carb9 g
  • Step 1/3

    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.
    • 2 wafers
    • 8 g confectioner’s sugar
    • 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

    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.
    • 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

    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.
    • 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!

    Hazelnut macaroons

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