From the kitchen | Macaroons

My Nan loved Macaroons. This recipe is appropriated from one I read in the 1970 Australian Woman’s Weekly Cookbook. I didn’t have ground almonds or marzipan meal (which they suggested using) so I used ground hazelnuts instead and it worked really well. The Macaroons were nice and crumbly with a chewy centre and they last quite a long time in an air tight container. With only four ingredients they couldn’t be any simpler to make and I think my Nan would have loved them!


What you’ll need 

2 egg whites
3/4 cup castor sugar
90g of ground hazelnuts
grated rind 1 lemon


Preheat the oven (fan forced) to 180°C. Beat egg whites until peaks form. Gradually beat in sugar until sugar is dissolved, mixture should be of meringue consistency. Fold in the ground hazelnuts and grated lemon rind.

Using a teaspoon, spoon the mixture onto a try lined with baking paper, allowing room for spreading.

Bake in the oven for approximately 15 – 20 minutes or until firm.

Makes approximately three dozen.



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