A super tasty variation of the traditional coconut macaroons. Hazelnuts play the main role here and taste light, fluffy and not too sweet.
Hazelnut MacaroonsCourse: DessertCuisine: GermanDifficulty: Simple
A super tasty alternative to traditional coconut macaroons; light, fluffy and not too sweet.
3 egg whites
150 g sugar
1 heaping tablespoon vanilla sugar
250 g ground hazelnuts
1/2 teaspoon ground cinnamon
50 whole hazelnuts
- Preheat the oven to 150C / 302F. Line a baking sheet with baking parchment.
- Beat egg whites with a mixer on the highest setting until stiff, gradually pour in sugar and vanilla sugar.
- Fold the ground hazelnuts and cinnamon into the egg whites. Using a piping bag or a spoon, shape little cookies directly onto the baking sheet and place a hazelnut on top. Bake in a hot oven for 20-25 minutes. Store in an airtight container.