Haselnussmakronen The Best Recipes

Saturday, December 22, 2012

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Haselnussmakronen

"Made with pulverized filberts. While in Germany, my landlord gave me this recipe. I even have made it in many instances, and it's miles a real deal with. Cookies can be stored for numerous weeks in tightly sealed jars or tins."

Ingredients :

2 teaspoons butter, softened
2 egg whites
three/4 cup white sugar
1 half of cups hazelnuts - blanched, skinned and ground
6 tablespoons unsweetened cocoa powder
2 teaspoons lemon zest
1 pinch salt
1 teaspoon vanilla extract

Instructions :

Prep :	Cook : 12M	Ready in :

Combine the floor nuts, cocoa, lemon peel, salt, and vanilla in a small bowl.
In a massive bowl, beat the egg whites till they foam and thicken slightly. Sprinkle the sugar over them, and preserve to conquer till whites shape stiff, unwavering peaks on the beater whilst lifted out of the bowl. Gently fold the nut aggregate into the whites till thoroughly combined.
Coat a massive baking sheet with 2 teaspoons softened butter. Drop the dough by way of tablespoons onto the organized baking sheet, spacing them about an inch aside. Let the cookies relaxation at room temperature for 1 hour before baking.
Preheat the oven to 300 ranges F (150 tiers C). Place the cookies in the center of the oven; bake for 30 minutes, or until they may be corporation. With a spatula, cautiously switch the cookies to a rack to cool.

Notes :

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