There is no Christmas without baking Hazelnut Macaroons!

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At Christmas time something would be missing for me if I couldn’t bake traditional German and Austrian Christmas biscuits – there are so many different one’s and if I had the time I would like to make at least 10 different kinds of biscuits.  This year we managed to bake five different kinds. We made them last Sunday and now they’re all “hidden” away so that they don’t go quite so quickly. Many of them we will give as small gifts to family and friends…but some of the biscuits are for us to enjoy on the weekend :).

There is one kind of biscuit that I make every year – my dad’s and my favourite one’s: Hazelnut Macaroons. Christmas wouldn’t be the same without them :).
I use my dad’s recipe and the amazing thing is you only need four ingredients to make them. It is 10 days until Christmas so I thought I’d share the recipe with you – there is still plenty of time to make them.
Soooo…have a look at the recipe below, grab the ingredients and a bowl (you will only need one! Not too much to clean up then! ;)) and get started..

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For a good portion of Haselnussmakronen (many to eat…some to give away…) you will need:

– 3 egg whites
– 200g sugar
– 200g ground hazelnuts
– a pack of whole hazelnuts

Preheat the oven to 150 degrees celsius and simply whip the egg whites until stiff and slowly fold in the sugar and the ground hazelnuts. Either pipe small heaps on a baking tray covered with some baking paper or use two tea spoon to get the heaps on the baking paper. Once that is done put one whole hazelnut on each of the heaps and bake for around 15 minutes.
Check on them every now and then. They’re done once they are not sticky at the top anymore but they will still be quite soft. The macaroons will get a bit harder once they’ve cooled down but if you let them in the oven for too long they will become too hard.

If you don’t eat them all at once you can keep them in a tin with a slice of an apple, in case they harden too much.

There are loads of variations of this recipe out there, some people add quark or whole eggs – for me this recipe is my favourite…they are absolutely delicious :).
Thanks, Papa for the recipe!

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