Ingredients with Measurements:
- 1 cup almond flour
- 1 cup powdered sugar
- 2 egg whites
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup chopped hazelnuts
- 1/2 cup chopped pistachios
Special equipment needed:
- Parchment paper
- Baking sheet
- Electric mixer
- Pastry bag with a round tip
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour and powdered sugar.
3. In a separate bowl, beat the egg whites with an electric mixer until frothy.
4. Add the cream of tartar and salt to the egg whites and continue to beat until stiff peaks form.
5. Gently fold the egg whites into the almond flour mixture until fully combined.
6. Add the vanilla extract and fold in the chopped hazelnuts and pistachios.
7. Transfer the batter to a pastry bag with a round tip.
8. Pipe the batter onto the prepared baking sheet in small rounds, about 1 inch in diameter and 1/2 inch apart.
9. Bake for 12-15 minutes or until the cookies are lightly golden brown.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
325°F (160°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 70
Fat: 4g
Carbohydrates: 7g
Protein: 2g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Powdered sugar can be substituted with granulated sugar that has been ground into a fine powder.
- Hazelnuts and pistachios can be substituted with other nuts such as almonds or walnuts.
Variations:
- Add 1 tsp of orange zest for a citrusy twist.
- Dip the cooled cookies in melted chocolate for an extra indulgent treat.
- Sandwich two cookies together with a layer of chocolate ganache or raspberry jam.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Use a spatula to gently fold in the egg whites to avoid deflating them.
- Pipe the batter onto the parchment paper in a circular motion to create a smooth, even cookie shape.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cookies can be reheated in a 325°F (160°C) oven for 3-5 minutes to crisp them up again.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a simple yet elegant presentation.
Garnishes:
Garnish with chopped nuts or a drizzle of melted chocolate for an extra touch of decadence.
Pairings:
Serve with a cup of coffee or tea for a delightful afternoon snack.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with fresh fruit or a cheese plate for a more substantial dessert.
Troubleshooting advice:
- If the cookies are too flat, the egg whites may have been overbeaten or the batter may have been overmixed.
- If the cookies are too dry, they may have been overbaked or the batter may have been too thick.
Food safety advice:
Make sure to use fresh, high-quality ingredients and store the cookies properly to avoid any food safety issues.
Food history:
Marjolaine is a French dessert made with layers of almond and hazelnut meringue, praline buttercream, and chocolate ganache. These cookies are a simplified version of the classic dessert.
Flavor profiles:
These cookies are nutty, sweet, and slightly crunchy.
Serving suggestions:
Serve these cookies as a sweet treat after a meal or as a snack with a cup of coffee or tea.
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Region: French