Hazelnut Macaroons

Here's a quick and easy recipe just in case you need to make some Christmas cookies at the last moment. Of course, you will then be left with the egg yolks. Maybe you could make Eggnog Shorties with them, unless there is call for them elsewhere.

I'm going to step away from the computer for a while since Christmas is indeed just about upon us. Hope everyone has a great holiday, and a happy new year. And best of all, todays the day: from here on, the days get longer and the nights get shorter!

24 cookies
40 minutes - 20 minutes prep time PLUS overnight



2 extra-large egg whites
1 cup icing sugar
1 cup ground hazelnuts
2 teaspoons lemon juice
1 teaspoon almond extract

Line a large cookie sheet with parchment paper.

Beat the egg whites until very foamy. Continue beating, and add the icing sugar, about a quarter at at time, until it is well amalgamated and the egg whites form stiff peaks. Fold in the ground nuts, lemon juice, and almond extract.

Scoop out with a melon baller and place on a the prepared cookie sheet. Let the cookies stand overnight in a cool spot (not the fridge) to dry. Preheat the oven to 350°F and bake the cookies for 15 to 20 minutes.




Last year at this time I made Dried Tomato Pesto.