Hazelnut macaroons

Hazelnut macaroons
These delicious hazelnut macaroons are delicate but full of flavour and very easy to make. They are a Christmas classic, perfect for the winter season

  • Preparation and cooking time
    • Prep:15 mins
    • Cook:12 mins
  • Easy
  • Makes 24


  • 2 egg whites
  • 130g caster sugar
  • 1 tsp lemon zest
  • 150g ground hazelnuts
  • 24 hazelnuts
  • 24 round pieces of edible rice paper 4cm across (optional)


  • STEP 1

    Beat the egg whites with a pinch of salt in a stand mixer to soft peaks, pouring in the sugar while still beating until you have a thick, glossy meringue.

  • STEP 2

    Mix the lemon zest with the ground hazelnuts. Carefully fold the hazelnut mixture into the meringue without losing too much volume.

  • STEP 3

    Heat the oven to 180C/fan 160C/gas 4. Lay the rice paper circles on several baking sheets, if using, or line the sheets with baking parchment. Spoon the meringue mixture into a pastry bag fitted with a plain nozzle. Place the nozzle in the middle of a rice paper circle and, applying a steady pressure, pipe a blob until only a 1-2mm border on the paper is still visible. Slowly pull the piping bag upwards and remove it. Put a whole hazelnut on the centre. Repeat with the remaining macaroons.

  • STEP 4

    Bake the macaroons for 10 minutes. Don’t let them get too brown or they’ll dry out. Let the macaroons cool down completely, then store them in a biscuit tin.

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