Cherry Hazelnut Macaroons Recipe
Ingredients
| Egg whites | 3 | |
| Cream of tartar | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Sugar | 2/3 Cup (16 tbs) | |
| Flaked coconut | 2 Cup (16 tbs) | |
| Toasted hazelnuts | 1/2 Cup (16 tbs), finely chopped | |
| Candied cherries - 1/2 cup, cut into eighths | ||
| Candied cherries -12, quartered or 24 whole hazelnuts, halved | ||
Directions
GETTING READY
1) Heat oven to 300°.
MAKING
2) In a small bowl combine egg whites, cream of tartar, salt and vanilla.
3) Beat at high speed till foamy.
4) Continue beating, gradually adding sugar, till glossy and stiff.
5) In a medium bowl, combine coconut, 1/2 cup hazelnuts and 1/2 cup cherries.
6) Fold in the coconut mixture, 1/3 at a time, into the beaten egg whites.
7) On parchment paper-lined or greased cookie sheets, drop by rounded teaspoonfuls.
8) Top each cookie with a quartered cherry or halved hazelnut.
9) Place in oven for 20 to 25 minutes or till the edges are lightly browned and the tops are not moist.
10) Allow to stand for 5 minutes, then remove from the cookie sheets.
11) Cool completely.
SERVING
12) Serve with a cup of tea.
1) Heat oven to 300°.
MAKING
2) In a small bowl combine egg whites, cream of tartar, salt and vanilla.
3) Beat at high speed till foamy.
4) Continue beating, gradually adding sugar, till glossy and stiff.
5) In a medium bowl, combine coconut, 1/2 cup hazelnuts and 1/2 cup cherries.
6) Fold in the coconut mixture, 1/3 at a time, into the beaten egg whites.
7) On parchment paper-lined or greased cookie sheets, drop by rounded teaspoonfuls.
8) Top each cookie with a quartered cherry or halved hazelnut.
9) Place in oven for 20 to 25 minutes or till the edges are lightly browned and the tops are not moist.
10) Allow to stand for 5 minutes, then remove from the cookie sheets.
11) Cool completely.
SERVING
12) Serve with a cup of tea.
Chef
