Haselnussmakronen-Hazlenut Macaroons Germany
Yield
1 servingsPrep
30 minCook
30 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| 1 | cup |
hazelnuts (filberts)
ground |
|
| 1 ½ | tablespoons |
cocoa powder
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | large |
egg whites
beaten stiff |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 237 | ml |
hazelnuts (filberts)
ground |
|
| 23 | ml |
cocoa powder
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 2.5 | ml |
vanilla extract
|
|
| 2 | large |
egg whites
beaten stiff |
|
Directions
Add the sugar to the egg whites and continue beating until stiff peaks form.
Add the remaining ingredients and fold in gently.
Drop teaspoonsfuls of mixture on to a greased cookie sheet about 1 inch apart.
Allow to stand.
Bake in oven 300℉ (150℃) for ½ hour.
Carefully transfer to a cooling rack.
Store in an airtight container, they will keep for weeks.
