Raspberry-Hazelnut Macaroons (Haselnussmakronen

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg whites, large

• Condiments

  • 1/2 cup Raspberry jam

• Baking & Spices

  • 1/4 tsp Kosher salt
  • 3/4 cup Sugar

• Nuts & Seeds

  • 1 1/2 cups Hazelnuts, whole

Found on foodandwine.com

Description

Ingredients

• 1 1/2 cups whole hazelnuts
• 2 large egg whites
• 1/4 teaspoon kosher salt
• 3/4 cup sugar
• 1/2 cup raspberry jam

Directions

• Preheat the oven to 400° and line 2 large rimmed baking sheets with parchment paper. Spread the hazelnuts in a pie plate and toast until the skins split and the nuts are fragrant, about 10 minutes. Transfer to a clean kitchen towel and 
rub together to release the skins. Let 
the hazelnuts cool completely. 
 In a food processor, pulse the hazelnuts until finely chopped. In a medium bowl, using a hand mixer, beat the egg whites with the salt at medium speed until foamy, 2 minutes. Gradually add the sugar and continue beating until soft peaks form when the beaters are lifted, 
5 to 7 minutes. Fold in the hazelnuts. 
 Using a 1-ounce ice cream scoop 
or a soup spoon, scoop 1 1/2-inch rounds 
of the batter onto the prepared baking sheets, about 1 inch apart. Bake the cookies for 11 to 13 minutes, until fragrant and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Remove the cookies from the oven and, while they’re still hot, carefully make an indentation in the center of each with 
the back of a teaspoon. 
 In a small saucepan, boil the raspberry jam for 30 seconds, until slightly thickened. Carefully spoon about 1 teaspoon of the hot jam into the center 
of each cookie. Let the jam set and the cookies cool completely before serving.