Gluten-free hazelnut macaroons with honey and cinnamon

Gluten-free hazelnut macaroons made with ground hazelnuts, whisked egg whites, honey and cinnamon, baked without flour or wafer paper. Gluten-free snacks for the cookie tin, 220 kcal per three macaroons.

At a glance

• Serves 10
• Prep time: 25 min
• Cooking time: 44 min
• Total time: 69 min
• Calories: 220 kcal per serving
• Protein: 5 g
• Fat: 17 g
• Carbs: 10 g

Ingredients

• 280g hazelnuts
• 3 egg whites
• 100g honey
• 1 pinch of salt
• 1 tsp lemon juice
• 1 tsp cinnamon

Method

You’ll need: oven · baking tray · blender

1. Set aside 30 hazelnuts and finely grind the rest in a blender.
2. Preheat the oven to 150 °C (130 °C fan). Whisk the egg whites with the salt and lemon juice until stiff.
3. Warm the honey until runny and pour it into the egg whites in a thin stream while whisking. Keep whisking until the mixture is glossy.
4. Carefully fold in the ground hazelnuts and the cinnamon.
5. Use two teaspoons to place 30 mounds on two baking trays lined with baking paper and press a hazelnut into each one.
6. Bake the macaroons one tray at a time at 150 °C for 20 to 22 minutes each, until dry on the outside and still soft inside. Leave them to cool on the tray.

Good to know

Macaroons need only nuts, egg whites and a little sweetness. Instead of sugar, warm honey runs into the whisked egg whites, so they turn moist inside and lightly crisp outside. Without wafer paper, they're gluten-free.

Swaps

Hazelnuts → almonds or walnuts. Honey → maple syrup. Cinnamon → cocoa powder. Baking paper → gluten-free wafer paper.

Cooking tips

Your bowl and whisk must be free of grease, otherwise the egg whites won't whip stiff. Only fold in the nuts briefly so the mixture stays airy.

Storage

Keeps for 2 weeks in a tin; a piece of apple in the tin keeps them soft.

Allergens

Contains hazelnuts and egg; gluten-free and milk-free. Because of the honey, not suitable for children under 1 year.

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