One of the things I love most about France is the selection of desserts! This easy recipe for hazelnut macaroons reminds me of the more rustic version of macarons. In fact, the ingredients are mostly the same. However, the method is a lot quicker because you don’t have to worry about piping perfect macarons or make a filling. This is a favourite for friends who are not able to eat dairy, although it is not suitable for vegans since it contains eggs. If you are not a fan of hazelnuts, you can replace those with almonds.
Ingredients
Ingredients
200g ground hazelnuts
200g icing sugar
20g granulated sugar
15g cocoa powder
3 egg whites
Instructions
Pre-heat the oven to 150C (300F)
First, line baking sheets with greaseproof paper.
In a small bowl, mix together the hazelnuts, icing sugar, granulated sugar, and cocoa powder. Then in a large mixing bowl beat the egg whites until stiff peaks form. Next, gently fold in the hazelnut mixture until just well-blended. Try to keep some of the air in the mixture. Finally, drop the mixture by heaping tablespoons onto the baking sheet, leaving 1 1/2 inches between the cookies. Bake for about 20 minutes or until cookies look dry on top.
Cool on a wire rack then store in an airtight container for up to two weeks.
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