Hazelnut macroons
Christmas without hazelnuts? Unthinkable! That is precisely why they play the leading role in this macaroon recipe. And they are also good for your health, because the vitamin E they contain offers good cell protection. In addition, the polyunsaturated fatty acids from the nuts keep the blood vessels and heart healthy!
To keep the macaroons fresh for a longer period of time, you should store them in an airtight container, at best dark and in a cool environment.
(Percentage of daily recommendation)
| Calorie | 117 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 84 mg | (2 %) | ||
| Calcium | 16 mg | (2 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the macarons
- 3 egg whites
- 1 Tbsp lemon juice
- 350 grams powdered sugar
- 400 grams finely ground Hazelnuts
- 1 tsp cinnamon
- For preparation
- 30 Hazelnuts
- 100 grams powdered sugar
- 1 tsp lemon juice
- 30 Paper candy cups
Preparation steps
For the macaroons, beat the egg whites with the lemon juice until stiff. Gradually add the powdered sugar and continue beating until the mixture is stiff and shiny. Gently fold in the hazelnuts and cinnamon. Line a baking sheet with parchment paper. Preheat the oven to 160°C (approximately 325°F). Roll spoonfuls of the dough into balls and place on the baking sheet. Bake in the preheated oven for about 15-20 minutes, until the cookies are browned, but still slightly moist. Place on a wire rack and let cool.
For the icing, mix the powdered sugar with lemon juice and a few drops of water. Place a dab of icing on the hazelnut cookies and place a hazelnut on top. Let the icing dry. To serve, place the hazelnut balls in paper cups.