Haselnussmakronen

Haselnussmakronen, Step by Step

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1. Heat the oven to 160°C / 320°F and line two trays. Set the wafers on the trays.

   Mark done

2. Whisk the egg whites and salt to soft peaks. Whisk in the sugar a spoonful at a time to stiff glossy peaks. Whisk in the vanilla.

   Mark done

3. Fold in the hazelnuts and lemon zest gently.

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4. Spoon a tablespoon of the mix on each wafer.

   Mark done

5. Bake for 25 minutes until pale gold. Cool on the trays.

   Mark done Start 25 min timer

Notes for Getting It Right

• Fold the nuts in gently.
• Grind the nuts fine but not to a paste.
• Cool on the tray to firm up.

Serving Suggestions

• Coffee
• Tea
• Mulled wine

Keeping and Reheating

Keeps for 3 weeks in a tin.

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.