Cheddar & hazelnut shortbread
Hazelnuts and cheese are perfect together – rustle up these savoury shortbread biscuits with just five ingredients. They make a great mid-afternoon snack
Hazelnut macaroons
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 24
Skip to ingredients
- 2 egg whites
- 130g caster sugar
- 1 tsp lemon zest
- 150g ground hazelnuts
- 24 hazelnuts
- 24 round pieces of edible rice paper4cm across (optional)
Method
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.
