Get the Recipe:
Hazelnut Macaroons
Hazelnut Macaroons are simple, sweet cookies. Enjoy them plain or spread a little dark chocolate on them for even more flavor!
Ingredients
- 4 large egg whites
- 3 cups (426 g) hazelnuts, toasted and ground*
- 2 tablespoons + 2 teaspoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 ⅓ cups (266 g) granulated sugar
- 4 ounces (113 g) bittersweet chocolate, melted
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Instructions
- Place the egg whites in a large mixing bowl, and allow to sit at room temperature for 30 minutes.
- In a separate bowl, whisk together the hazelnuts, flour, cinnamon, and cloves. Set aside.
- Using an electric mixer on high speed, beat the egg whites until soft peaks form.
- Slowly add the sugar (over 1-2 minutes), beating until stiff peaks form.
- Carefully fold the hazelnut mixture into the egg white mixture. Cover and let stand for 30 minutes.
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper or silicone liners.
- Drop the dough onto the prepared pans, using about 1 to 1 & 1/2 teaspoons at a time. (I use a scoop for easier portioning.)
- Bake 10-12 minutes or until the edges are lightly browned and the tops appear dry and set.
- Cool on the pans for 10 minutes. Then transfer to a wire rack to cool completely.
- Spread the bottom of each cookie with melted chocolate. Place upside down and allow the chocolate to set.
Notes
- *To toast hazelnuts, place them in a single layer on a lined rimmed baking sheet. Bake at 350°F for about 10 minutes. After cooling, use a towel to rub the hazelnuts to remove the skins. They can then be ground in a food processor or blender.
- Recipe adapted from Midwest Living.
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