Hazelnut Macaroon

  By Tad Mitchell

December 24, 2016

These are a Salm family tradition for Christmas. The remaining egg yolks can be used to make crème patisière to serve the cookies with.



6 egg whites, beaten to stiff peaks

340 g powdered sugar

400 g hazelnuts or walnuts, finely chopped


1Beat egg whites until stiff.

2Fold in sugar.

3Fold in nuts.

4Place on cookie sheet covered with parchment paper (do not substitute wax paper).

5Bake at 300° for about 45 minutes. Makes 50 cookies.



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