Ingredients
3 egg white
1 cup sugar
2 cups ground hazelnuts
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Assorted shapes for cookies, biscuits, pastry cutout
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Assorted shapes for cookies, biscuits, pastry cutout
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Preheat the oven to 300F. Line a baking sheet with parchment paper. 2. In a large bowl, mix the egg whites and salt at high speed until stiff. Add the sugar a little a time, continuing to mix until shiny. 3. Using a large metal spoon, carefully fold in the ground hazelnuts until incorporated into the egg white. 4. Using teaspoons, drop walnut-sized balls onto the lined baking sheet, topping each with a hazelnut for decoration. 5. Bake for 25 minutes. After 25 minutes, turn off the oven and open the door very slightly (you can use a cork to do this). Leave the macaroons in the oven for 30 minutes to cool before removing the tray. Carefully peel the macaroons off of the paper and allow to cool completely.