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Makronli (Swiss Hazelnut Macaroons)

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Preparation time: 45 min
Serves 15 people
5 Average Rating

Created by Camellia Ling Aebischer, these Swiss hazelnut macaroons – known as Makronli – are a Christmas favourite.

Crisp on the outside and chewy on the inside, they’re made with egg whites, sugar and hazelnuts for a nutty, festive treat. Perfect with coffee, gifting, or adding to your holiday cookie spread.

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Ingredients

  • 3 egg whites
  • Pinch of salt
  • 150g pure icing sugar
  • 250g hazelnut meal
  • Raw hazelnuts, to garnish

Method

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  1. Preheat your oven to 160°C. In a large bowl, place the egg whites and a pinch of salt. Whisk on medium-high speed until fluffy and aerated.
  2. Once they’ve reached full volume, add the sugar in batches, about a quarter at a time. Keep whisking between additions until fully incorporated. Once thick, firm, and glossy, turn off the mixer.
  3. In a separate large bowl, add your hazelnut meal, then loosely fold through about one-third of the egg white mix with a spatula. Stop before it becomes too thick and balled together.
  4. Combine the remaining egg whites and fold the mix gently until relatively evenly combined. Try not to knock too much air out of the egg whites.
  5. Place the mix in a large piping bag, then prepare two lined baking trays. Pipe biscuits onto tray, leaving one centimetre between each biscuit. Gently push a hazelnut halfway into the centre of each, then place in the oven and bake for 30-35 minutes, or until golden and cooked through.
  6. Remove from the oven and cool fully before peeling them off the baking paper. If they’re properly dried through, they will keep in a cool, dry cupboard for weeks.

 

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Overall Rating

Average Rating: 5

2 reviews

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