Hazelnut Macarons

Ingredients

• 3 egg whites
• 1.5 tbsp lemon juice
• 300 g powdered sugar from raw cane sugar
• 400 g finely ground hazelnuts
• 1 tsp cinnamon
• 40 hazelnuts

Instructions

1. 1.

   Beat the egg whites with 1 tbsp lemon juice until stiff peaks form. Gradually add 200 g powdered sugar, continuing to beat until the mixture is stiff and glossy. Fold in the ground hazelnuts and cinnamon.

2. 2.

   Using a teaspoon, scoop portions of dough and roll them into balls with your hands. Place on a baking sheet lined with parchment paper and bake in a preheated oven at 160 °C (fan: 140 °C; gas: level 2) for about 15–20 minutes, so the macarons remain slightly moist inside. Transfer to a wire rack to cool.

3. 3.

   For the garnish whisk the remaining powdered sugar with lemon juice and a few drops of water until thick. Drop a spoonful of glaze onto each hazelnut ball and top with a hazelnut. Let dry well and serve, for example, in paper praline wrappers.