Filbert Macaroons

Crispy, chewy centered filbert macaroons.

Course Dessert

Cuisine American, European

Keyword Filberts, Hazelnuts, Macaroons

Prep Time 15

Cook Time 30

Cooling Time 30

Servings

Author Anna

Cost 5

1 ½ cups Bob’s Red Mill Hazelnut Flour or equivalent weight whole toasted hazelnuts (1 ¼ cups) (150 grams)
⅛ teaspoon ground cinnamon
½ teaspoon lemon zest
⅛ teaspoon fine salt
2 large egg whites (65 grams)
⅔ cup granulated sugar (130 grams)
2 tablespoons fresh lemon juice

Preheat oven to 325°F. Line two baking sheets with parchment paper. If you would like to pipe the batter, go ahead and set up a large piping bag with a star tip.
If using toasted hazelnuts, grind them. Otherwise, measure out the hazelnut flour and mix with cinnamon, lemon zest and salt.
In a separate bowl, beat egg whites until frothy. Gradually add sugar and continue beating until stiff peaks just start to form. Don't overdo it.
Gently fold hazelnut mixture and lemon juice into the egg whites until evenly combined.
Drop batter by rounded spoonfuls onto prepared baking sheets, spacing about 2 inches apart. For the spoon, it's supposed to be rounded teaspoonfuls, but it's easier to just approximate the amount and drop it off a regular teaspoon rather than a measuring teaspoon.
Bake for 30 minutes, or until just set and lightly dry on the outside.
Let cool completely on the baking sheet before removing.