Meringue Recipes - Hazelnut Macaroons Recipe

Ingredients

• 4 cups/600 g hazelnuts + 40 hazelnuts, halved

• 1 1/2 cups/300 g granulated sugar

• 4 large eggs

• 1 cup/200 g vanilla sugar

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Method:

1. Preheat the oven to 325°F/170°C/gas 3. Spread the 4 cups hazelnuts on a large baking sheet. Toast for 7 minutes, or until lightly golden.

2. Transfer to a large cotton kitchen towel. Fold the towel over the nuts and rub them to remove the thin inner skins.

3. Discard the skins and process  with 1/2 cup (100 g) of granulated sugar in a food processor or blender until finely ground.

4. Line three cookie sheets with rice paper. Beat the eggs and remaining granulated sugar and vanilla sugar in a large bowl with an electric mixer until very pale and thick.

5. Mix in the ground hazelnuts to form a smooth dough. Moisten your hands with water and form the dough into balls the size of walnuts.

6. Place 2 inches (5 cm) apart on the rice paper, flattening each ball slightly and pressing a hazelnut half into the center.

7. Bake, one sheet at a time, for 10-12 minutes, or until firm to the touch. Transfer on the rice paper to racks to cool. Tear away the excess rice paper from around the cookies.