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Hazelnut Macaroons Recipe

Hazelnut Macaroons Recipe

30 cookies



4 egg whites

1/8 teaspoon cream of tartar

1/4 teaspoon salt

1 cup each: sugar, sweetened flaked account

1/4 cup finely chopped hazelnuts or pecans


Beat egg whites, cream of tartar, and salt to stiff, but not dry, peaks, adding sugar gradually. Fold in coconut and hazelnuts. Drop mixture by tablespoons onto parchment or foil-lined cookie sheets. Bake at 300 degrees until cookies begin to brown and feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.

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