From: Good Housekeeping US
Chocolate-Hazelnut Macarons
Yields:
40
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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Ingredients
- 1 cup hazelnuts
- 1 cup sugar
- 1/4 cup unsweetened cocoa
- 1 oz. unsweetened chocolate
- tsp. salt
- 2 large egg whites
- 1 tsp. vanilla extract
Directions
- Step 1Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper.
- 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.)
- 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.
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