Hazelnut Marzipan Macaroons
Ingredients
- 2 egg whites
- 200 g marzipan coarsely grated
- 150 g sugar fine, granulated
- 1 tsp lemon juice
- 150 g hazelnuts ground with skins on
Instructions
- Preheat oven to 150 degrees C. Line two baking trays with baking paper.
- Using electric beaters whisk the egg whites with the lemon juice in a clean bowl until thick and foamy, then begin to add sugar and ground hazelnuts, beating all the while. Beat until egg whites form stiff peaks. Whisk in the grated marzipan.
- Spoon the macaroon batter into a pastry bag fitted with a star tip and pipe out the macaroons, about 4 cm in diameter, onto the baking trays.
- Bake for 12-15 minutes or until the macaroons are golden. Allow to cool completely on a wire rack. Store in airtight container
Notes
Hazelnut Marzipan Macaroons
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