If you have 3 egg whites that you don’t know what to do with, look no further: make hazelnut macaroons!
This recipe is very simple to make, but requires a resting time between 6 and 12 hours, so get started in the morning!
Prep Time: 40 minutes
Rest Time: 6-12 hours
Baking Time: 7-10 minutes at 390°F (200°C)
Difficulty: easy
Yield: 45 cookies
Ingredients
- 3 egg whites
- 1 pinch of salt
- 1/3 cup + 2 tablespoons granulated sugar (100 g)
- 2 3/4 cup ground hazelnuts (300 g)
- 45 hazelnuts
Instructions
Beat egg whites with salt until stiff. Add half of the sugar, continue beating until the mixture becomes glossy. Gently fold in remaining sugar.
Add the ground hazelnuts and mix. Using 2 teaspoons, form small macaroons and place on a baking sheet lined with parchment paper.
Garnish with a hazelnut in the center.
Let macaroons dry 6-12 hours at room temperature before baking.
Bake for 7-10 minutes in the middle of a preheated oven at 390°F (200°C).
Store macaroons in an airtight iron box.
Macaroons cannot be frozen.