Chocolate-Dipped Hazelnut Macaroons Recipe

Chocolate-Dipped Hazelnut Macaroons Recipe
Chocolate-Dipped Hazelnut Macaroons Recipe photo by Taste of Home
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Chocolate-Dipped Hazelnut Macaroons Recipe

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These pretty cookies are perfect for the special holiday season and pretty easy to make! —Deirdre Cox, Kansas City, Missouri
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min./batch + cooling

Ingredients

  • 2/3 cup whole hazelnuts, toasted and skins removed
  • 3/4 cup sugar, divided
  • 1 package (7 ounces) almond paste, crumbled
  • 2 egg whites
  • 6 ounces semisweet chocolate, melted

Directions

Preheat oven to 325°. Place hazelnuts and 1/4 cup sugar in a food processor; process until nuts are finely ground. Add almond paste, egg whites and remaining sugar; process until blended, about 3 minutes.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star pastry tip. Fill bag with hazelnut mixture. Pipe 1-1/4-in. rosettes 2 in. apart onto parchment paper-lined baking sheets.
Bake 12-14 minutes or until light brown. Cool on pans 1 minute. Remove to wire racks to cool completely.
Dip bottom of each cookie in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; refrigerate 1 hour or until set. Yield: 2 dozen.
Originally published as Chocolate-Dipped Hazelnut Macaroons in Country Woman 2013

  • 2/3 cup whole hazelnuts, toasted and skins removed
  • 3/4 cup sugar, divided
  • 1 package (7 ounces) almond paste, crumbled
  • 2 egg whites
  • 6 ounces semisweet chocolate, melted
  1. Preheat oven to 325°. Place hazelnuts and 1/4 cup sugar in a food processor; process until nuts are finely ground. Add almond paste, egg whites and remaining sugar; process until blended, about 3 minutes.
  2. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star pastry tip. Fill bag with hazelnut mixture. Pipe 1-1/4-in. rosettes 2 in. apart onto parchment paper-lined baking sheets.
  3. Bake 12-14 minutes or until light brown. Cool on pans 1 minute. Remove to wire racks to cool completely.
  4. Dip bottom of each cookie in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; refrigerate 1 hour or until set. Yield: 2 dozen.
Originally published as Chocolate-Dipped Hazelnut Macaroons in Country Woman 2013

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