In the mood for Christmas already anyone? I know it’s about time, but the weather is nicely warm in Atlanta and my mini me inside my head is still talking about pumpkins and fall. I still haven’t set up any holiday decoration, usually I can’t wait for it. Yet I baked these hazelnut-chocolate macaroons, let’s get this holiday season started! Every Christmas my mom would bake all kinds of macaroons, the hazelnut-chocolate combination is my favorite. Quite obvious for someone who eats nutella straight out of the jar with a spoon, I call this effective stress and anger management therapy and there is nothing wrong about it.
These hazelnut-chocolate macaroons are a great way to work around the gluten free matter at the Christmas party. They don’t require any flour, which makes baking homemade cookies easier for your celiac family member or friend. Even if you are not familiar with gluten free baking, I promise you’ll be a hero for this person. And everyone else will also love them. They are hard to resist, be warned there is no portion control.
- 300 g / 10.5 oz. hazelnuts
- 4 egg whites from large eggs
- 200 g / 7 oz. powdered sugar
- ¼ tsp. ground cinnamon
- about 33 semi-sweet chocolate chips
- 50 g / 1.8 oz. semi-sweet chocolate
- Heat your oven to 150 C / 300 F and line a baking sheet with parchment paper.
- Toast hazelnuts in a dry, heavy skillet over medium heat, stirring frequently, until they're fragrant and golden brown. Transfer from pan and allow to cool to room temperature.
- Grind hazelnuts in a food processor fitted with the steel blade until very fine.
- Use an electric mixer with clean beaters (or a whisk attachment) to beat egg whites in a large, dry bowl until stiff peaks form.
- Fold in powdered sugar and ground hazelnuts into egg whites, ⅓ at a time using a rubber spatula.
- Drop the batter onto the baking sheet using two teaspoons or a small cookie scoop. Place a chocolate chip in the center of each cookie and press down gently.
- If the batter does not fit all on one tray, drop remaining macaroons on a second baking sheet and bake after the first is finished.
- Bake for 25 to 30 minutes, until golden brown. Transfer the hazelnut-chocolate macaroons to a wire rack and let cool.
- Melt the semi-sweet chocolate and drizzle over the macaroons.