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Saturday, August 24

Cocoa-hazelnut macaroons

Cocoa rouge
½ cup
Hazelnuts, toasted, skins removed, finely ground
½ cup
Sugar, confectioners
1 cup
2 whites
Vanilla extract
1 teaspoon
Coconut, flaked sweetened
1 cup
  1. Preheat the oven to 350°F; ensure a rack is in the middle. 
  2. In a large bowl, whisk together the cocoa, hazelnuts, sugar, and salt. 
  3. Add the egg whites and vanilla, and whisk until smooth and glossy. 
  4. Mix in the coconut until coated. 
  5. Scoop 1 ounce or rounded spoonfuls onto a lined baking sheet, allowing 2 inches between drops. 
  6. Bake for about 15 minutes, or until the surface is crusty, puffed, and cracked. 
  7. Cool for 15 to 30 minutes before devouring. 
Adapted from recipe on the E. Guittard Cocoa Rouge container.

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