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Hazelnut macaroons

Hazelnut macaroons on dish

Hazelnut macaroons

Name: Hazelnut macaroons
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Makes 24
Cuisine: German
Ingredients: 2 egg whites; 130g caster sugar; 1 tsp lemon zest; 150g ground hazelnuts; 24 hazelnuts; 24 round pieces of edible rice paper 4cm across (optional)

Einfach Backen Team

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Makes 24

Easy

Prep: 15 mins

Cook: 12 mins

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These delicious hazelnut macaroons are delicate but full of flavour and very easy to make. They are a Christmas classic, perfect for the winter season

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Ingredients

Units:

MetricUS

2 egg whites
130g caster sugar
1 tsp lemon zest
150g ground hazelnuts
24 hazelnuts
24 round pieces of edible rice paper

4cm across (optional)

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Method

step 1

Beat the egg whites with a pinch of salt in a stand mixer to soft peaks, pouring in the sugar while still beating until you have a thick, glossy meringue.
step 2

Mix the lemon zest with the ground hazelnuts. Carefully fold the hazelnut mixture into the meringue without losing too much volume.
step 3

Heat the oven to 180C/fan 160C/gas 4. Lay the rice paper circles on several baking sheets, if using, or line the sheets with baking parchment. Spoon the meringue mixture into a pastry bag fitted with a plain nozzle. Place the nozzle in the middle of a rice paper circle and, applying a steady pressure, pipe a blob until only a 1-2mm border on the paper is still visible. Slowly pull the piping bag upwards and remove it. Put a whole hazelnut on the centre. Repeat with the remaining macaroons.
step 4

Bake the macaroons for 10 minutes. Don’t let them get too brown or they’ll dry out. Let the macaroons cool down completely, then store them in a biscuit tin.

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