Photo: Fritz Geller-Grimm, CC BY-SA 2.5 · source

Dish · From Bladwijzer

Hazelnut macaroons

Updated on 9 October 2026

• Makes: ± 20 biscuits
• Time: 40 min
• From: Filbert

Ingredients

• 3 egg whites (± 100 g)
• 150 g sugar
• 200 g ground hazelnuts (ground yourself from roasted, cooled nuts)
• 1 pinch of salt
• 1 teaspoon lemon juice

Method

1. Preheat the oven to 150 °C (fan 140 °C) and line two baking trays with baking paper.
2. Whisk the egg whites with the salt and lemon juice until stiff.
3. Add the sugar a spoonful at a time and keep whisking until you have a glossy, firm meringue.
4. Gently fold the ground hazelnuts into the meringue with a spatula.
5. Using two teaspoons, drop small mounds of about 3 cm onto the trays, leaving some space between them.
6. Bake for 18–22 minutes, until the macaroons are light brown and firm on the outside. Leave to cool on the tray.

Storing: 1–2 weeks in an airtight tin in a dry place. They can be frozen for up to 2 months.