Hazelnut Macaroon



These are a Salm family tradition for Christmas. The remaining egg yolks can be used to make crème patisière to serve the cookies with.


Ingredients

  • 6 egg whites, beaten to stiff peaks

  • 340 g powdered sugar

  • 400 g hazelnuts or walnuts, finely chopped

Instructions

  1. Beat egg whites until stiff.

  2. Fold in sugar.

  3. Fold in nuts.

  4. Place on cookie sheet covered with parchment paper (do not substitute wax paper).

  5. Bake at 300° for about 45 minutes. Makes 50 cookies.

©2021 by Tad and France Mitchell