Hazelnut Macaroons

Hazelnut Macaroons
Servings: 24 Prep 10 mins Bake 325°F 14 mins


  • 4 ounces whole skinless hazelnuts (about 3/4 cup)
  • 3/4 cup sugar
  • 1 package (7 ounces) almond paste
  • 2 large egg whites
  • 6 squares (1 ounce each) semisweet chocolate, melted

Make It

1. Heat oven to 325 degrees F. Coat baking sheets with nonstick cooking spray or line sheets with nonstick aluminum foil. Fit large pastry bag with large 3/4-inch star tip.

2. In food processor, process hazelnuts and 1/4 cup sugar until finely ground. Add remaining sugar, the almond paste and egg whites. Process until thoroughly blended.

3. Spoon hazelnut mixture into pastry bag. Pipe rosettes, about 1-1/4 inches round, 1 inch apart, onto prepared sheets.

4. Bake in 325 degrees F oven 14 minutes, until lightly golden. Transfer baking sheets to rack; let stand 1 minute. With metal spatula, remove macaroons to rack to cool. (If macaroons stand too long on baking sheet, they may stick. If so, place in oven 1 minute to help remove.)

5. Dip bottoms of macaroons in melted chocolate; place on waxed-paper-lined baking sheets. Let stand until set.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 219, Fat, total (g): 7, chol. (mg): , sat. fat (g): 2, carb. (g): 16, fiber (g): 2, pro. (g): 2, sodium (mg): 5, Percent Daily Values are based on a 2,000 calorie diet.