Hazelnut Macaroons

Makes 24
Prep 10 m
Bake 14 m



  1. 1 of 5 Heat oven to 325 degrees F. Coat baking sheets with nonstick cooking spray or line sheets with nonstick aluminum foil. Fit large pastry bag with large 3/4-inch star tip.
  2. 2 of 5 In food processor, process hazelnuts and 1/4 cup sugar until finely ground. Add remaining sugar, the almond paste and egg whites. Process until thoroughly blended.
  3. 3 of 5 Spoon hazelnut mixture into pastry bag. Pipe rosettes, about 1-1/4 inches round, 1 inch apart, onto prepared sheets.
  4. 4 of 5 Bake in 325 degrees F oven 14 minutes, until lightly golden. Transfer baking sheets to rack; let stand 1 minute. With metal spatula, remove macaroons to rack to cool. (If macaroons stand too long on baking sheet, they may stick. If so, place in oven 1 minute to help remove.)
  5. 5 of 5 Dip bottoms of macaroons in melted chocolate; place on waxed-paper-lined baking sheets. Let stand until set.
Nutrition Information for Hazelnut Macaroons
Servings Per Recipe: 24
Per Serving: 2 g sat. fat, 219 kcal cal., 5 mg sodium, 0 mg chol., 2 g fiber, 2 g pro., 7 g Fat, total, 16 g carb.
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 07/20/2019