Oh my goodness… I hope it’s not too late to wish all of you a Happy New Year! 🙂
I am so behind on my posts- so please forgive me. I have to do a little catch-up with a couple of holiday cookie posts before I can move on! 😉
These Raspberry-Hazelnut Macaroons were a new addition to my Christmas cookie plates this year. I thought that they were special and tasty- but my biggest critics (read: my husband & my son) were skeptical. Well, let me tell you that TWO of my neighbors told me that they were their absolute favorite!! I was absolutely thrilled. 🙂
This recipe was adapted from Food and Wine, contributed by Luisa Weiss. I doubled the original recipe and reduced the baking time for a convection oven. These cookies are described as “extremely no-fuss”; they require minimal ingredients and no chilling time. Truly the hardest part of their preparation was roasting and peeling the hazelnuts!! I used a hand mixer (as instructed) but would use a stand mixer (with whisk attachment) next time to whip the whites to a little bit past soft peaks. My thought is that the cookies would be less flat as a result. I’ll keep you posted! 😉 They would also be wonderful for Valentine’s Day! ❤ ❤
Yield: approximately 30 cookies
- 1 1/2 cups whole hazelnuts
- 2 large egg whites
- 1/4 teaspoon kosher salt
- 3/4 cup sugar
- 1/2 cup raspberry jam (I used Trader Joe’s)
- Preheat the oven to 400° on convection. 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 (or stand 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 10 minutes on convection, or up to 11 to 13 minutes in a standard oven, or 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.
Note: The cookies can be stored at room temperature in an airtight container between wax paper for up to 4 days.
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