Chocolate-Dipped Hazelnut Macaroons

Total Time

Prep: 35 min. Bake: 15 min./batch + cooling

Makes

2 dozen

These pretty cookies are perfect for the special holiday season and pretty easy to make! —Deirdre Cox, Kansas City, Missouri
Chocolate-Dipped Hazelnut Macaroons Recipe photo by Taste of Home
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Ingredients

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

Directions

  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; insert a large star pastry tip. Fill bag with hazelnut mixture. Pipe 1-1/4-in. rosettes 2 in. apart onto parchment-lined baking sheets.
  3. Bake until light brown, 12-14 minutes. 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 until set, about 1 hour.
To toast whole hazelnuts, spread hazelnuts in a 15x10x1-in. baking pan. Bake in a 350° oven 7-10 minutes or until fragrant and lightly browned, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins.

Nutrition Facts

1 cookie: 134 calories, 8g fat (2g saturated fat), 0 cholesterol, 5mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 2g protein.

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