FOOD | Hazelnut Macaroons: Perfect Bite-Sized Treats

Maybe it’s the exultant pastel hues, the adorable miniature size or the chewy texture that make these small babies so addictive at the first bite.

The origin of macaroons can be traced back to Italy in the late 18^th century. A pair of nuns passed down the recipe while working undercover during the French Revolution. Then, the European Jewish would later jot down the renowned recipe and celebrate Passover and Purim with the meringue-textured treats. It’s no wonder why they make such a perfect treat for any Kosher dieters out there.

They consist of the basics: egg whites, almonds and sugar.

(The picture used can be found at this link)

Place the ground almonds, ground hazelnuts and confectioners’ sugar in a food processor and process for 15 seconds. Sift the mixture into a bowl. Line 2 baking sheets with parchment paper.

Pour the egg whites into a large bowl and whip until soft peaks arise. Gradually beat in the fine sugar to make a firm, glossy meringue.

Using a spatula, carefully fold the almond mixture into the meringue a third at a time. When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick ribbon-like consistency.

Pour the batter into a pastry bag filled with a ½ inch or 1-cm plain tip. Pipe 32 small circles onto the prepared baking sheets. Tap the baking sheets firmly onto a work surface to remove air bubbles. Sprinkle over the chopped hazelnuts. Let them stand at room temperature for approximately 30 minutes. Preheat the oven to 325 F.

Bake in the preheated oven for 10 – 15 minutes. Cool for 10 minutes. Carefully peel the macaroons off the parchment paper and let them cool completely.

Finally, sandwich two macaroons together with the hazelnuts and chocolate spread in between.

And there, you’ll have 16 perfect bite-sized treats to enjoy.

Bon Appétit!

(The picture used can be found at this link)