Haselnussmakronen So Tasty

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Haselnussmakronen

"Made with pulverized filberts. While in Germany, my landlord gave me this recipe. I actually have made it regularly, and it's miles a actual 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 1/2 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 ground nuts, cocoa, lemon peel, salt, and vanilla in a small bowl.
In a huge bowl, beat the egg whites till they foam and thicken barely. Sprinkle the sugar over them, and retain to overcome until whites form stiff, unwavering peaks on the beater while lifted out of the bowl. Gently fold the nut mixture into the whites till very well mixed.
Coat a large baking sheet with 2 teaspoons softened butter. Drop the dough via tablespoons onto the organized baking sheet, spacing them approximately an inch aside. Let the cookies relaxation at room temperature for 1 hour earlier than baking.
Preheat the oven to 300 degrees F (a hundred and fifty ranges C). Place the cookies in the middle of the oven; bake for half-hour, or until they may be company. With a spatula, cautiously switch the cookies to a rack to chill.

Notes :

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