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Hazelnut Macaroons Recipe
|Lemon juice||1 Teaspoon|
|Sifted confectionery sugar||1 1⁄2 Cup (24 tbs)|
|Hazelnuts||1⁄4 Pound, ground (Unblanched)|
|Blanched almonds||1⁄4 Pound, ground|
|Whole hazelnut||1⁄4 Pound (For Garnishing)|
Serving size: Complete recipe
Calories 2860 Calories from Fat 1635
% Daily Value*
Total Fat 195 g300.6%
Saturated Fat 14.5 g72.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 224.3 mg9.3%
Total Carbohydrates 242 g80.6%
Dietary Fiber 33.8 g135.2%
Sugars 190.4 g
Protein 71 g142.9%
Vitamin A 1.1% Vitamin C 27.6%
Calcium 51.2% Iron 83.2%
*Based on a 2000 Calorie diet
Add the lemon juice and continue beating until stiff.
Gradually add the sugar, beating continuously.
When all of the sugar has been added, continue beating 7 to 8 minutes longer (on high speed), or until very stiff.
Remove 1/2 cup of the meringue for icing; then fold the nuts into the remainder.
Drop by teaspoonfuls onto a well-greased cookie sheet, spacing them 2 inches apart.
Make a small depression with a teaspoon on the top of each meringue.
Then drop a bit of icing into the depression and press a hazel nut into the center.
Bake in a 275° oven for about 25 minutes, or until firm.
Cool the macaroons on the sheet.
To remove, drop the sheet on a table or counter (the cookies will spring off).