Hazelnut macaroons
Savor the delightful combination of crunchy hazelnuts and rich dark chocolate in these homemade Hazelnut Macaroons. Made with simple ingredients like hazelnuts, sugar, egg whites, and a hint of vanilla, this easy-to-follow recipe creates perfectly sweet and nutty cookies that are sure to impress.
- 05 May 2024
- Cook time 15 min
- Prep time 15 min
- 6 Servings
- 5 Ingredients
Hazelnut macaroons are a delectable treat that combines the rich, nutty flavor of hazelnuts with a hint of sweetness and the smooth decadence of dark chocolate. These delightful cookies are perfect for any occasion, from holiday gatherings to a cozy afternoon snack. With a few simple ingredients and some easy steps, you can whip up a batch of these tasty treats in no time.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the hazelnuts evenly on a baking sheet.
- Roast in the preheated oven for about 10-15 minutes, or until the skins start to crack and the nuts are golden brown.
- Remove from the oven, place them in a clean kitchen towel and rub them to remove most of the skins.
- Let the hazelnuts cool completely.
- Once cooled, place the hazelnuts in a food processor.
- Pulse until the nuts are finely ground, but be careful not to turn them into hazelnut butter.
- Transfer the ground hazelnuts to a large mixing bowl.
- In the mixing bowl with the ground hazelnuts, add the sugar and mix until well combined.
- In a separate bowl, whisk the egg whites until they form soft peaks.
- Gently fold the egg whites and the vanilla extract into the hazelnut and sugar mixture until everything is well combined.
- Line a baking sheet with parchment paper.
- Using a spoon or a small cookie scoop, drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 1 inch apart.
- Place the baking sheet in the preheated oven and bake for about 15-18 minutes, or until the macaroons are lightly golden.
- Remove the macaroons from the oven and let them cool completely on a wire rack.
- Once the macaroons are cool, melt the dark chocolate in a microwave-safe bowl in 20-30 second intervals, stirring in between until smooth.
- Alternatively, you can melt the chocolate using a double boiler.
- Dip the bottom of each macaroon into the melted dark chocolate, letting any excess drip off.
- Place the chocolate-dipped macaroons back on the parchment paper to set.
- Allow the chocolate to cool and harden completely before serving.
Tips:
- For the best results, use fresh, high-quality hazelnuts. If possible, toast and skin them yourself for maximum flavor.
- Make sure your egg whites are at room temperature before whipping to achieve maximum volume.
- When folding the hazelnut mixture into the egg whites, do so gently to avoid deflating the meringue.
- Use a piping bag to create uniform macaroons. This ensures even baking and a more professional appearance.
- Let the macaroons cool completely before dipping them in melted dark chocolate to prevent the cookies from breaking.
There you have it - a delicious batch of hazelnut macaroons that are sure to impress your friends and family. These cookies are not only a feast for the taste buds but also a joy to make. Enjoy your homemade macaroons with a cup of coffee or tea, or share them as a thoughtful homemade gift. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 390kcal | 16% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 6g | 16% |
| Sugar 40g | 40% |
| Fat | |
| Fat 33g | 38% |
| Saturated 1.79g | 6% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.40ug | 0% |
| Choline 18mg | 3% |
| Vitamin B1 0.26mg | 21% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.73mg | 5% |
| Vitamin B6 0.23mg | 13% |
| Vitamin B9 45ug | 11% |
| Vitamin B12 0.01ug | 0% |
| Vitamin C 2.52mg | 3% |
| Vitamin E 6mg | 40% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.69mg | 0% |
| Iron, Fe 4.21mg | 38% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 290mg | 9% |
| Selenium, Se 3.13ug | 6% |
| Sodium, Na 18mg | 1% |
| Zinc, Zn 0.99mg | 9% |
| Water | |
| Water 12g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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