Chocolate-Hazelnut Macarons
Chocolate-Hazelnut Macarons
Chocolate with hazelnuts is a beloved combo in desserts throughout Italy—and what a delectable duo it is! In Verona, these luscious indulgences are called baci di Giulietta, or “kisses of Juliet.” Serve the cookies plain or make them into sandwiches with 1 teaspoon melted semisweet chocolate (115 calories per sandwich).
Ingrediënten
- About 40 Cookies
- 1 Cup Hazelnuts Toasted (See Tip)
- 1 Cup Sugar
- ¼ Cup Unsweetened Cocoa
- 1 Ounce Unsweetened Chocolate Chopped
- ⅛ Teaspoon Salt
- 2 Large Egg Whites
- 1 Teaspoon Vanilla Extract
Instructies
- Preheat oven to 350°F.
- Line two large cookie sheets with parchment paper.
- In food processor with knife blade attached, pulse hazelnuts with sugar, cocoa, chocolate, and salt until ground.
- Add egg whites and vanilla; process until well blended.
- (Mixture will be tacky.
- )
- Drop batter by rounded teaspoons, 2 inches apart, on cookie sheets.
- Bake 10 minutes or until tops look dry, rotating cookie sheets halfway through baking.
- Cool completely on cookie sheets on wire racks.
- Store in an airtight container up to 3 days or freeze up to 3 months.
Notes / Tips / Wine Advice:
Toast hazelnuts in a 350°F oven for 15 minutes until they’re golden and fragrant. Transfer the nuts to a clean, dry kitchen towel and rub them until the skins come off.
Nutritional Information
Calories: 45 kcal
