Ingredients

The following ingredients have 25 Servings
  • 3 egg whites (medium Germany, large US)
  • 200 g granulated sugar (7 oz/ 1 cup )
  • 200 g ground hazelnuts (7 oz/ 1 2/3 cups )
  • one whole hazelnut for each macaroon (about 25)

Instruction

  • Preheat the oven to 170 degrees Celsius/ 340 degrees Fahrenheit. Line two baking trays with baking paper.
  • Beat the egg whites until stiff peaks form. Slowly add the sugar and continue beating until the mixture is glossy and stiff again. Carefully fold in the ground hazelnuts.
  • Fill the mixture into a piping bag with a very large nozzle. If you don't have one, leave the nozzle and use only the piping bag without the nozzle.
  • Pipe about 24-26 macaroons on the baking trays. Alternatively, you can use two teaspoons to make small heaps on the baking tray. They will not be so regular, but they will taste just as good.
  • Place a whole hazelnut in the center of each cookie and press it down gently.
  • Bake the cookies for about 15 to 20 minutes or until they start to get golden around the edges.
  • Leave to cool completely, then keep airtight in cookie jars or cookie tins.