Hazelnut macaroons
Hazelnut macaroons are delightful cookies featuring roasted hazelnuts, a touch of sweetness, and a rich dark chocolate dip. This simple recipe brings together nutty, sweet, and chocolatey flavors for a satisfying treat.
Cook time 15 min
Prep time 15 min
Ingredients:
2 cups hazelnuts1 cup sugar
2 egg whites
1 tsp vanilla extract
1/2 cup dark chocolate
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.
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.
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!
Hazelnut macaroons FAQ:
Hazelnut macaroons should be baked for about 15-18 minutes at 350°F (175°C) or until they are lightly golden.
The macaroons are done when they have a lightly golden color on the tops and are firm to the touch. They should not be overly soft or wet.
Yes, leftover hazelnut macaroons can be stored in an airtight container at room temperature for up to a week. For longer storage, refrigerate them for up to two weeks or freeze for up to three months.
You can substitute dark chocolate with semi-sweet chocolate or milk chocolate, depending on your preference, but the flavor profile will change slightly.
A standard baking sheet (approximately 18 x 13 inches) works well for this recipe. Ensure to space the macaroons about 1 inch apart on the parchment-lined sheet.
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.
Nutrition per serving
6 ServingsCalories 390kcal
Protein 9g
Carbohydrates 50g
Fiber 6g
Sugar 40g
Fat 33g
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