Tuesday Recipe Spot – Faff-Free Cooking with Jackie Johnson
My motto has always been 'Never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking.'
So today's treat is …. Hazelnut and Nutella Macaroons
125g ground toasted hazelnuts
150g caster sugar
2 large egg whites
1 tsp vanilla extract
50g chopped plain chocolate
To toast and grind hazelnuts – put hazelnuts with skins on in a dry frying pan and toast over a medium heat for 3-4 mins until the skins begin to crack and flake off. Keep shaking the pan to prevent them from burning. Take them off the heat and let them cool. Pop them in a tea towel and run vigorously until the skins come off. Then grind finely in a food processor or coffee grinder.
1, Pre heat the oven to 180C or gas 4. In a mixing bowl combine the sugar and the ground hazelnuts.
2, In another bowl, whisk the egg whites until white and frothy but not stiff. Using a metal spoon, lightly fold the egg whites into the nut and sugar mixture.
3, Then fold in the vanilla and the chopped chocolate. Dot small dessert-spoonfuls of the mixture on to 2 baking sheets covered with baking parchment leaving a good 4cm between them as they spread out. Approx 10 to each baking sheet.
4, Bake for 10-15 mins until just firm and lightly golden. Leave to cool on the baking sheet and use a flat knife to remove them.
5, Arm yourself with a jar of Nutella and spread a generous amount on the bottom of one macaroon and sandwich together with another macaroon. Repeat.
These are so good!