Name: Hazelnut Macaroons
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 125g (1 cup) ground Hazelnuts; 1 egg white (from a medium size egg) at room temperature; 150g (3/4 cup) caster sugar; table spoon of icing sugar; 15 hazelnuts to decorate

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Perfect for Passover Hazelnut Macaroons recipe

Oh. My. Word. These are dangerous!

I mean the fact that I’ve had to bake two batches so that I have enough to shoot – and even then only just says it all really!

Originally I made them as a test run. My daughter Beau – who decided to go vegan as the Covid pandemic hit had just recently been advised to go on a gluten-free diet. Have you ever tried to bake vegan, gluten-free? Let me tell you – it’s not easy… till these! And then throw in the constraints of Passover and I thought it would be impossible!

I’m going to share with you the non vegan recipe and if you want to go wholly vegan you can swap out the egg whites for 80g of chickpea water from a can. Yep, that’s right. Chickpea water is a great substitution for egg white.

I made both versions and the only difference was the vegan ones were a little flatter and chewier but still totally delicious.

Hazelnut Macaroons

by EmmaMT from CakesBakesAndCookies.com

Category Jewish baking

Prep Time

15 minutes

Cook Time

12 minutes

Total Time

27 minutes

Ingredients

125g (1 cup) ground Hazelnuts
1 egg white (from a medium size egg) at room temperature
150g (3/4 cup) caster sugar
table spoon of icing sugar
15 hazelnuts to decorate

Instructions

Heat your oven to 200°C, Gas mark 6. Line a baking tray with greaseproof paper.
Give the hazelnuts a whiz a food processor for 10 seconds. You don’t have to do this step but it will make the texture of the macaroons even finer.
Add the sugar and whiz again till blended.
Add the egg white and blend thoroughly. It should form wet clumps.
Roll out the macaroon balls. I like them to be quite large so they are really soft inside. Give them plenty of space to spread. About 3 cm between each one is perfect.
Flatten the balls lightly with the palm of your hand
Brush each macaroon with water with damp pastry brush. Don’t over wet them.
Give the macaroons a light dusting of icing sugar and top off with a hazelnut. Pop in the oven for 12-15 minutes. Watch them like a hawk so they don’t over bake like the ones below!
Pop them on a cooling rack till they are completely cool.