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Hazelnut Macaroons
by Claire Smith
- 1 1/4 cups lightly toasted hazelnuts
Grind hazelnuts a bit coarser than
nut flour.
- 2/3 cup sugar
- Grated zest of 1 lemon
- Pinch of cinnamon
- 2 egg whites
Mix all above ingredients together.
Whip egg whites to stiff peaks and fold into above ingredients.
Place teaspoons full of butter every two inches on parchment
paper and bake at 375°F for 12 minutes.
Garrett Oliver’s Beer Match:
Imperial Stout (Brooklyn Black Chocolate Stout, Samuel
Smith’s Imperial Stout, LeCoq Imperial Stout) |
