-
-
My review
Haselnussmakronen
Ellen Allard
"Made with pulverized filberts. While in Germany, my landlord gave me this recipe. I have made it many times, and it is a real treat. Cookies can be stored for several weeks in tightly sealed jars or tins."
Added to shopping list.
Go to shopping list.
Ingredients
servings 170Original recipe yields 12 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine the ground nuts, cocoa, lemon peel, salt, and vanilla in a small bowl.
- In a large bowl, beat the egg whites until they foam and thicken slightly. Sprinkle the sugar over them, and continue to beat until whites form stiff, unwavering peaks on the beater when lifted out of the bowl. Gently fold the nut mixture into the whites until thoroughly combined.
- Coat a large baking sheet with 2 teaspoons softened butter. Drop the dough by tablespoons onto the prepared baking sheet, spacing them about an inch apart. Let the cookies rest at room temperature for 1 hour before baking.
- Preheat the oven to 300 degrees F (150 degrees C). Place the cookies in the middle of the oven; bake for 30 minutes, or until they are firm. With a spatula, carefully transfer the cookies to a rack to cool.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 7Most helpful
Most positive
Least positive
Newest
6/12/2010
Regarding whipping the egg whites, the reason to avoid plastic bowls is that they tend to absorb grease/fat, which really interferes with the whipping process. Just sayin'. (Glass, stainless ste...
12/27/2006
For beating egg whites successfully, your bowl and beaters have to be entirely free of oil or fat. Plastic bowls will not work for some reason. It helps to have the eggs at room temperature. If...
1/6/2009
These were just what I wanted. Not too sweet and very nutty. They are a little crumbly.
10/28/2009
My friend and I followed this almost exactly (had to sub raw sugar for white) and made sure to beat the eggs in a glass bowl. They turned out absolutely perfectly. So light and fluffy, it was li...
1/24/2006
Amazing taste but whipping the egg whites took a bit of time and the cookies don't spread on their own - make you you flatten them thinly. They are so crisp that even a 1/4" cookie is too thick ...
8/11/2012
I was looking for a way to help use up the 25lbs of hazelnuts I bought in my attempt to find the perfect homemade Nutella recipe... I doubled the recipe, which I recommend (the work wouldn't jus...