Name: Hazelnut Macaroons
Yield: Yield: 25 to 30 Macaroons
Cuisine: United States
Ingredients: ½ teaspoon kosher-for-Passover pure almond extract, or 1 teaspoon kosher-for-Passover hazelnut-flavored liqueur, such as Frangelico, or another nut-flavored liqueur like amaretto (optional); 2⅓ cups shelled hazelnuts (also called filberts; about 12 ounces); 3 large egg whites; 1 cup plus 2 tablespoons white or granulated light brown sugar

Preparation info

Yield:
25 to 30
Macaroons

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

These simply made macaroons are imbued with the vivid taste of hazelnuts—the toasty flavor of that transcendent Italian gelato, nocciola.

Nuts can turn rancid easily if not properly stored, so make sure yours are fresh and sweet-tasting.

Ingredients

2⅓ cups shelled hazelnuts (also called filberts; about 12 ounces)
1 cup plus

Method

Preheat the oven to 350°F. Toast the nuts: spread them out in a single layer on a baking sheet, and roast in the oven, shaking occasionally, for about 15 minutes, until they are fragrant and most of the skins have popped. Wrap the nuts in a dish towel and let them cool slightly. Rub th

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Hazelnut Macaroons

Ingredients

Method

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