Hazelnut macaroons

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Macaroons. The boring looking cousin to French macarons? At least that’s how I see them. But looks aren’t everything as we know, and they do have a few advantages compared to their beautiful pastel-coloured cousins:

1. They’re so ridiculously easy to make. No piping, getting rid of air bubbles or aged egg whites.

2. They’re really yummy!

That’s really all you need to know. The recipe is below.

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Hazelnut macaroons, makes 16-20

Adapted after and translated from Leila Lindholm’s recipe.

50 g butter

200 g ground hazelnuts

80 g caster sugar

1 egg

16-20 whole hazelnuts for garnish

Pre-heat the oven to 175C. Melt the butter. Combine the ground nuts, melted butter, sugar and egg in a bowl. 

Shape the mixture to little cones and place on parchment paper on a baking tray. Place a hazelnut on the top of each macaroon. Bake in the middle of the oven for approx 18 minutes or until golden. Leave to cool on the baking tray. 

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2 thoughts on “Hazelnut macaroons

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