Hazelnut macaroons


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

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. 

Poached egg with girolles, Västerbotten cheese and toasted hazelnuts


My first attempt at cooking a 63C egg didn’t work too well, as I tried to multitask and wasn’t paying attention the whole time. Big mistake. Huge. So instead I poached eggs. And served it with butter-fried girolles, Västerbotten cheese and toasted hazelnuts. It was delicious but I still dream of perfecting that 63C egg and serve it with girolles. I mean, is there anything better than a runny egg yolk with garlicky mushrooms?! I don’t think so.

Listening to my favourite food podcast (in Swedish) I learnt a new way to toast nuts, in the oven. So much better than in a dry frying pan. It will change your life. I promise. All you need to remember is 150C for 15 minutes.


Poached egg with girolles, Västerbotten cheese and toasted hazelnuts, serves 2

2 fresh eggs

a splash of vinegar 

200 g girolles

1 tbsp butter

1 garlic clove, chopped

salt, pepper

chopped parsley

2 tbsp grated Västerbotten cheese (or comté)  

20 hazelnuts

Pre-heat the oven to 150C. Pour the nuts into an oven-proof tray and toast for 15 minutes. Clean the mushrooms and fry in butter with the garlic until golden brown. Add salt, pepper and parsley and put aside. 

Take a large saucepan and fill half of it with water from a just boiled kettle. Bring the water to a gentle simmer (it should not boil) and add the vinegar. Pour ice cold water into a bowl and have a slotted spoon at hand. Crack and egg into a mug or cup. With a spoon, create a whirl in the pan and lower the mug/cup with the egg into the water and pour it out. Repeat with a second egg and let them poach for 3 minutes. Remove with the slotted spoon and place in the cold water for a few minutes. Remove with the slotted spoon and drain on kitchen towel. 

Re-heat the mushrooms is needed. Divide them between to plates, leaving a hole in the middle for the egg. Scatter with grated cheese. Chop the nuts and scatter. Serve immediately.