HAZELNUT MACAROONS
These biscuits may be stored in an airtight tin for 2-3 weeks. Makes approx. 50 You will need
50 whole hazelnuts
4 egg whites, preferably free-range and organic
250g (9oz) vanilla sugar
250g (9oz) hazelnuts
Method
Preheat the oven to 190°C/375°F/gas mark 5. Cover 2 or 3 baking sheets with silicone paper.
Place the whole hazelnuts on an unlined baking tray and roast in the oven for 15-20 minutes, or until the skins loosen. Remove from the oven and rub off the skins in a tea towel. Grate in a nut mill or whizz with a little of the sugar in a food processor until quite fine.
Whisk the egg with the caster sugar until they hold a stiff peak. Fold in the grated hazelnuts. Drop a teaspoon of the mixture onto the baking sheets and top each one with a toasted whole hazelnut. Bake in the preheated oven for 40 minutes approx. Cool on a wire rack.
Instead of topping with a whole hazelnut, you could sandwich them together with chocolate or coffee buttercream (as in picture). See recipes below.
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