Hazelnut Macaroons

Prep Time: 10 Mins
Cooking Time: 25 Mins
Total Time: 35 Mins
Yields: about 20


  • 150g hazelnuts, ground
  • 3 egg whites
  • 150g sugar
  • 1 tsp cinnamon
  • a handful of whole hazelnuts (optional)


  1. Preheat the oven to 150 degrees.
  2. Beat the egg whites until stiff.
  3. Mix the remaining ingredients and gently fold into the egg whites,
  4. Line a baking tray with parchment paper and make little heaps using a shot glass or a teaspoon, rinsed with cold water.
  5. Optionally place a whole nut on top of each heap.
  6. Bake for about 25 minutes until lightly browned (they should still be soft and gooey in the middle).
  7. Leave in the switched-off oven with the door open for a further 20-30 minutes.

The macaroons taste best when kept in a cookie tin for a few weeks.