These four-ingredient cookies are a cross between meringues and macaroons. They’re made with hazelnuts and are sweet with a chewy texture. They’re not the prettiest cookies to look at but I really enjoyed them and call them hazelnut macaroons.
I have to admit these hazelnut macaroons are not very pretty but they taste great. I call them “macaroons” because they have a very similar texture – chewy and sweet. They remind me a lot of my coconut macaroons.
I’ve been baking with hazelnuts a lot lately because I have a big bag of ground hazelnuts. Buying them pre-ground makes it really easy. I’ve also used them to make hazelnut cake.
I found the recipe on a blog called Salted Lemons. The cookies looked so dainty and pretty. The ingredient list is simple and didn’t have a bunch of other ingredients to cover up the hazelnut flavor. The photos I looked at featured cookies that have crackled tops, which I was surprised by because the cookies are made with meringue and so few ingredients. But I wanted to try them anyway.
My cookies came out nothing like the picture and I didn’t think they looked very pretty at all. But I tried one and loved the flavor and texture. I enjoy chewy cookies and these have a great texture.
Ingredients
You only need four ingredients to make these cookies:
- Egg whites
- Lemon juice
- Powdered sugar
- Finely ground hazelnuts
First, you beat the egg whites until they hold stiff peaks. Then slowly add the lemon juice and powdered sugar while you continue to beat the egg whites.
Once incorporated fold in the ground hazelnuts.
I spooned the batter onto a baking sheet and shaped each mound. The cookies won’t spread while they bake, so you want to shape them before they go into the oven.
Like meringues, you bake them at a very low temperature (approximately 212°F/100°C) and you just watch them – once they turn golden and the surface is no longer sticky. Mine took about 40 minutes.
The cookies aren’t very photogenic, but they are very yummy. If you like chewy foods and you like hazelnuts, then you should try these out.
Hazelnut Macaroons
Ingredients
- 4 egg whites
- 1 ts. lemon juice
- 1 ½ cup powdered sugar
- 2 cups finely ground hazelnuts
Instructions
- Whisk the egg whites to stiff mass, during the beating slowly add powdered sugar and lemon juice.
- When it forms thick peaks, carefully add the ground hazelnuts and mix with a spatula. Heat the oven to about 100ºC. Place a large spoonful of batter onto the tray. (The macaroons don't really spread, so shape as best as you can and to desired size. I tried to make mine flat and circular.)
- Cookies are left to be dried in the oven for a long time –like meringues - until golden in color and non-sticky on the surface. The original recipe does not have the bake time, but because they cook at such a low temperature, they don’t really have a chance to overcook. I left mine in the oven for about 40 minutes.
- Remove from oven, separate from paper and arrange to cool on a wire rack.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
