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.
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
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.