Chocolate-Hazelnut Macarons

Name: Chocolate-Hazelnut Macarons
Yield: 40
Ingredients: 1 c. hazelnuts; 1 c. sugar; 1/4 c. unsweetened cocoa; 1 oz. unsweetened chocolate; tsp. salt; 2 large egg whites; 1 tsp. vanilla extract

Published: Feb 23, 2011

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Mixing the batter for these airy little cookies in the food processor makes them incredibly simple to bake up whenever you have a craving.

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Directions

1. Step 1Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper.
2. Step 2In 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.)
3. Step 3Drop batter by rounded teaspoons, 2 inches apart, on cookie sheet. Bake 10 minutes or until tops look dry. Cool completely on cookie sheet on wire rack. Store in airtight container up to 1 day or freeze up to 1 month.