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Pastries and Cookies

Hazelnut Macaroons

by Susann

Round hazelnut macaroons piped onto baking wafers

5.0 (10)out of 5, 10 ratings

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Prep
30 min
Bake
20 min
Total
50 min
Makes
30 pieces (approx.)
I bake this recipe every year with my mom in the run-up to Christmas for my dad, because these are his favorite macaroons (and he eats quite a lot of them ;D ). I no longer live at home but about 125 miles (200 km) away, so every year I drive home for a weekend, and then we spend the whole weekend baking nothing but these macaroons.

Ingredients

Makes 30 pieces (approx.)

  • 2large egg whites
  • ½ cup100 ggranulated sugar
  • 2 tspBourbon vanilla sugar1 packet = 2 tsp (8 g).
  • 1 pinchground cinnamon
  • 2 cups200 ghazelnutsground

Method

  1. Beat the egg whites until stiff, slowly sprinkling in the sugar mixed with the Bourbon vanilla sugar and the cinnamon as you go, so that you end up with a meringue.

  2. Gently fold in the ground hazelnuts.

  3. Spoon the mixture into a piping bag and pipe it onto baking wafers (thin, round edible wafers used as a base so the macaroons do not stick; in the US use edible wafer paper, potato-starch based and sold for baking, not spring-roll rice paper, cut to size, or Back-Oblaten ordered online; in the UK, edible rice paper from the baking aisle, cut to size). If you like, you can press a whole hazelnut into the center of each one.

  4. Place the wafers on a large baking sheet (about 16 × 14 inches / 40 × 35 cm; a US half sheet pan, 18 × 13 inches, works too) and bake in the preheated oven at 275°F to 300°F (130°C to 150°C) for about 20 to 25 minutes.