Ingredients with Measurements:
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 cup finely ground hazelnuts
- 2/3 cup powdered sugar
- 1/4 teaspoon salt
Special Equipment Needed:
- Stand mixer
- Baking sheets
- Parchment paper
- Pastry bag
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In the bowl of a stand mixer, beat egg whites and cream of tartar until soft peaks form.
3. Gradually add in granulated sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form.
4. Add in vanilla extract and mix until combined.
5. In a separate bowl, combine hazelnuts, powdered sugar, and salt.
6. Gently fold hazelnut mixture into egg white mixture until combined.
7. Transfer mixture to a pastry bag fitted with a large round tip.
8. Pipe 1-inch circles onto prepared baking sheets.
9. Bake for 12-15 minutes, or until golden brown.
10. Let cool completely before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes 24 macaroons
Nutritional Information:
Calories: 70
Fat: 2.5g
Carbohydrates: 9g
Protein: 1.5g
Substitutions for Ingredients:
- Almond meal can be used in place of hazelnuts.
- Coconut sugar can be used in place of granulated sugar.
Variations:
- For a chocolate version, add 1/4 cup cocoa powder to the hazelnut mixture.
- For a lemon version, add 1 teaspoon lemon zest to the egg white mixture.
Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form for the best texture.
- Be sure to pipe the macaroons onto the baking sheet in 1-inch circles for even baking.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation Ideas:
Serve macaroons on a platter with fresh fruit and a dusting of powdered sugar.
Garnishes:
Garnish with a sprinkle of chopped hazelnuts and a drizzle of melted chocolate.
Pairings:
Pair with a cup of hot cocoa or a glass of cold milk.
Suggested Side Dishes:
Serve with a side of fresh berries or a scoop of ice cream.
Troubleshooting Advice:
- If the macaroons are not golden brown after baking, increase the oven temperature to 375°F and bake for an additional 5 minutes.
- If the macaroons are too dry, add a teaspoon of water to the egg white mixture before folding in the hazelnut mixture.
Food Safety Advice:
- Be sure to use pasteurized eggs to avoid the risk of salmonella.
- Wash hands and all surfaces thoroughly before and after handling raw eggs.
Food History:
Macaroons are believed to have originated in Italy in the 16th century. They were traditionally made with almond paste and flavored with orange blossom water.
Flavor Profiles:
This recipe has a sweet and nutty flavor with a hint of vanilla.
Serving Suggestions:
Serve as a dessert or snack with a cup of tea or coffee.
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