Crisp hazelnut macaroons: soft inside, with no flour needed

Tip: tap a step to mark it as done.

1. Prepare the baking sheets

   5 min

   Preheat the oven to 150 °C (300 °F) and line two baking sheets with parchment paper. Mix the ground hazelnuts with the cinnamon.

2. Beat the egg whites

   10 min

   Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the powdered sugar and vanilla sugar a spoonful at a time, continuing to beat until the meringue is thick, glossy, and holds a peak.

3. Fold in the hazelnuts

   5 min

   Using a spatula, gently fold the ground hazelnuts and cinnamon into the meringue just until combined. Avoid prolonged mixing, which would deflate the meringue.

4. Shape the macaroons

   15 min

   Using two teaspoons, drop walnut-sized mounds onto the baking sheets, spacing them 3 cm apart. Gently press a whole hazelnut into each one.

5. Bake

   50 min

   Bake one sheet at a time for 20–25 minutes, until the tops of the macaroons begin to turn golden. Let them cool on the baking sheets; they are soft while warm and firm up only as they cool.

Tip: If grinding whole hazelnuts yourself, first toast them in a dry skillet and rub off their skins for more fragrant macaroons. Store in a cookie tin for 2–3 weeks.

This recipe was translated from the Slovak original: Chrumkavé orechové pusinky z bielkov a lieskovcov: vnútri ostanú vláčne a múku nepotrebujú