John Myers
Ingredients for 1 servings:
- 250 g hazelnuts, freshly ground
- 250 g sugar
- 1 tbsp vanilla sugar
- 4 m.-large egg whites
- 125 g hazelnuts, whole, for decoration
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes
Grandma’s hazelnut macaroons
Preheat the oven to 150°C fan/convection oven. Mix the freshly ground hazelnuts (please do not buy ground nuts!) with the sugar and vanilla sugar. Beat the egg whites until stiff peaks form, then carefully add the hazelnut-sugar mixture and fold in. Line 1-2 baking sheets with parchment paper. With wet hands, form the dough into small, walnut-sized balls and place them on the baking sheet. If the mixture is too thin, let it swell a little first, then mix in more ground nuts if necessary. Place a hazelnut kernel on each mound and bake for 10-12 minutes. The mounds should feel dry on the outside but still be soft on the inside. Do not let them get too brown, or they will taste bitter.
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