Hazelnut macaroons must be nice and soft and almost melt in the mouth. Our variant owes this to the special ingredient in the dough: Quark! Nuts crown the classic from the Christmas bakery.
Ingredients for approx. 30 pieces of hazelnut macaroons:
- 250 grams of sugar
- 250 grams of hazelnuts
- 3 egg whites
- 65 grams of quark (20% fat)
- 1 pinch of cinnamon
- 30 hazelnuts (whole) to decorate
- If desired: wafers
How to make the hazelnut macaroons:
- Preheat the oven to 175 ° C top / bottom heat.
- Beat egg whites into really stiff egg whites. The success of the macaroons stands or falls because the egg whites form the basis. This works best when the eggs are well chilled, the bowl is free of fat and you add a small pinch of salt.
- Mix the quark, sugar, hazelnut and cinnamon in a separate bowl and then fold in the egg white spoon by spoon.
- Separate small portions from the dough with a teaspoon (about ¾ teaspoon each) and place them individually on the wafers. If you want, you can do without the wafers and instead cover a tray with baking paper. Then place the portions directly on the paper.
- Before baking, place a whole hazelnut on each of the biscuits and press lightly.
- Bake the hazelnut macaroons for 10 to 15 minutes. The cookies are ready when a slight browning can be seen at the tips.
Tips for delicious hazelnut macaroons
To secure the hazelnuts on the macaroons, you can do a little bit right at the beginning Branch off the egg whites and mix with powdered sugar. Then place a small blob on each of the hazelnut macaroons, press the nuts on top and put them in the oven.
Anyone who wants to experiment with taste can do one Shot of liqueur 43 stir in the batter. This gives the macaroons a new, full-bodied aroma.
Or should it be coconut macaroons? If, on the other hand, it can be particularly nutty, we show here which delicious ideas for nut cookies are still available.