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Hazelnut macaroons

updated

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Ingredients for 1 servings:

  • 3 egg whites
  • 250 g sugar
  • 250 g hazelnuts, ground
  • 65 g quark, 20% fat
  • 1 pinch of cinnamon
  • wafers

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

The quark keeps the hazelnut macaroons soft

Beat the egg whites until stiff. Combine the quark, sugar, hazelnuts, and cinnamon, and fold in the beaten egg whites. Drop 3/4 teaspoon of the mixture onto a wafer and place it on a prepared baking sheet. Bake in a preheated oven at 175°C (top/bottom heat) for about 10-15 minutes, until the tips are lightly browned.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Hazelnut macaroons