Photo: Michael Kranewitter, CC BY-SA 3.0 at · source

Dish · From Bladwijzer

Hazelnut macaroons

Updated on 9 October 2026

• Makes: ± 16 biscuits
• Time: 40 min
• From: Turkish hazel

Ingredients

• 150 g ground hazelnuts (raw or lightly roasted)
• 100 g caster sugar
• 2 egg whites (± 60 g)
• 1 pinch of salt
• 1 tablespoon plain flour

Method

1. Heat the oven to 160 °C (fan 140 °C) and line a baking tray with baking paper.
2. Whisk the egg whites with the salt until stiff. Add the sugar a spoonful at a time, whisking, until you have a firm, glossy meringue.
3. Gently fold in the ground hazelnuts and the flour.
4. Use two teaspoons to drop small mounds on the tray, leaving some space between them.
5. Bake for 15–18 minutes, until the macaroons are lightly golden and dry on the outside.
6. Leave them to cool on the tray before lifting them off.

Storing: A week in an airtight tin; frozen, up to 3 months.