Hazelnut Macaroons from The Gefilte Variations by Jayne Cohen
These simply made macaroons are imbued with the vivid taste of hazelnuts—the toasty flavor of that transcendent Italian gelato, nocciola. Nuts can turn rancid easily if not properly stored, so...
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Cooking tools:
- Oven
- Baking sheet
Ingredients
- ½ teaspoon kosher-for-Passoverpure almond extract, or 1 teaspoon hazelnut-flavored
- liqueur, such as Frangelico, or another nut-flavored liqueur, such as amaretto (optional)
- 3 large egg whites
- 2⅓ cups (about 12 ounces) shelled hazelnuts (also called filberts)
- 1 cup plus 2 tablespoons white or light brown granulated sugar
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