Nutty Macaroons

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-To use up left over Egg Whites-


  •        6      Egg White
  • 500 g      Sugar
  • 500 g      Hazelnut, Almonds or Coconut Flakes


Blend the egg whites, the sugar and the ground nuts well together.
Scoop out the dough with a small spoon and roll into small balls.
Lay out the ball on a cookie sheet and lightly push a whole nut in the middle (except when you make coconut macaroons).
Bake at 350ºF for about 10 – 15 minutes until golden brown.
Let cool on a wire rack and hope there will be any left over for Christmas.



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