Tuesday, 3 February 2015

Hazelnut Macaroons

I love these soft, chewy, nutty macaroons
They are especially great with a cup of espresso!

Hazelnut Macaroons

2 egg whites
pinch of salt
180g caster sugar
1/2 tsp vanilla extract
300g ground hazelnuts

In a medium mixing bowl, combine the ground hazelnuts and caster sugar.
In a separate bowl, lightly whisk the egg whites and salt until white and frothy, but not stiff.
Using a large metal spoon, lightly fold the egg whites into the nut and sugar mixture.
When evenly combined, fold in the vanilla extract.

Shape into small diamonds. Lay on the baking sheets and leave to dry out overnight.
Heat the oven to 140C and bake the macaroons for about 30 minutes.

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