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Macaroons – basic recipe for almond, hazelnut or coconut macaroons

updated

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Ingredients for 1 servings:

  • 3 egg whites
  • 100 g sugar
  • 1 packet of vanilla sugar
  • 1 tsp honey
  • ½ lemon(s), juice
  • wafers
  • 50 g flour
  • 200 g almond(s), ground and
  • Almond(s), peeled, halved or
  • 200 g hazelnuts, ground and
  • Hazelnuts, whole or
  • 200 g desiccated coconut and
  • Pistachios

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Super easy, stay nice and soft!

Beat the three egg whites until stiff peaks form. Fold in the sugar, vanilla sugar, and honey until glossy. Add the lemon juice. Mix the nuts or desiccated coconut with the flour and fold in. Place the mixture in nut-sized heaps on the wafers and decorate with the appropriate nuts. Bake at 150°C (300°F) for about 20 minutes until light golden.

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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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Macaroons – basic recipe for almond, hazelnut or coconut macaroons