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How to Make Hazelnut Macaroons
- Preheat oven to 150°C (300°F). Line a baking sheet with parchment paper.
- In a clean, grease-free tall bowl, beat egg whites with salt using an electric mixer until soft peaks form.
- Gradually add sugar, one tablespoon at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form and the sugar is completely dissolved.
- Gently fold in the ground hazelnuts using a rubber spatula or large spoon, being careful not to deflate the egg whites. Fold until just combined.
- Using a tablespoon, drop rounded mounds of macaroon mixture onto the prepared baking sheet, leaving about 2 inches between each macaroon.
- Bake for 20-25 minutes, or until the edges are lightly golden and the macaroons are set but still slightly soft in the center.
- Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your delicious homemade Hazelnut Macaroons!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
28g
Fat
1g
Carbs
2g
