Friday, July 14, 2006

What to do with four extra egg whites - Hazelnut Macaroons

Other than making an egg white omelette, that is. The recipe that I posted earlier, called Tante Line Plätzchen, uses four egg yolks in the shortbread-style batter. This leaves four egg whites. Looking through this recipe box, I found a note on the recipe for these jam thumbprint-style cookies, to look on the opposite side for a recipe that would use those left-over egg whites. And that brought me to these hazelnut macaroons. Now, I associate Tante Line cookies with Christmas, but they can be made any time of year, so I don't see why these can't be made any time of the year as well.

4 egg whites
225 g sugar
1 tsp cinnamon
225 g ground hazelnuts, toasted

Preheat oven to 300F.

Beat the egg whites until stiff but not dry.

Gently stir in the sugar and cinnamon with a spoon.

Fold in the ground toasted hazelnuts.

Make small haystacks about a heaping teaspoon in size. Place on a greased baking sheet and bake for 15 minutes.

Makes about 3 baking sheets full of macaroons.

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