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Cocoa-Hazelnut Macaroons

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  • Yields: 20 to 24 sandwich cookies
  • Prep: 35 mins
  • Stand: 30 mins
  • Bake: 9 mins 325°F per batch

Cocoa-Hazelnut Macaroons

Directions

  1. Line two large cookie sheets with parchment paper; set aside. In a medium bowl stir together powdered sugar, hazelnuts, and cocoa powder; set aside.
  2. In a large bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form (tips curl). Stir in nut mixture.
  3. Spoon mixture into a large decorating bag fitted with a large (about 1/2-inch) round tip.* Pipe 1-1/2-inch circles 1 inch apart onto the prepared cookie sheets. Let stand for 30 minutes before baking.
  4. Preheat oven to 325 degrees F. Bake for 9 to 10 minutes or until set. Cool on cookie sheets on wire racks. Carefully peel cookies off parchment paper.
  5. Spread chocolate-hazelnut spread onto bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.

From the Test Kitchen

*Tip:

If you don't own a decorating bag, spoon mixture into a large resealable plastic bag and snip a 1/2-inch hole in one corner of the bag.

To Store:

Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Fill as directed in Step 5.

Nutrition Facts (Cocoa-Hazelnut Macaroons)

  • Per serving:
  • 133 kcal cal.,
  • 7 g fat
  • (0 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 25 mg sodium,
  • 17 g carb.,
  • 1 g fiber,
  • 10 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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