169.                Haselnussmakronen

Ingredients

• 2 teaspoons butter, softened
• 2 egg whites
• 3/4 cup white sugar
• 1 1/2 cups hazelnuts - blanched, skinned and ground
• 6 tablespoons unsweetened cocoa powder
• 2 teaspoons lemon zest
• 1 pinch salt
• 1 teaspoon vanilla extract

Direction

• In small bowl, combine vanilla, salt, lemon peel, cocoa and ground nuts.
• Beat egg whites in large bowl until slightly thicken and foam. Sprinkle with sugar, then continue to beat until the whites become stiff, unwavering the peaks on beater once lifted out of bowl. Fold nut mixture gently into whites until combined thoroughly.
• Coat 2 teaspoons of softened butter over a large baking sheet. Drop dough onto prepared baking sheet by tablespoons, arranging about 1-in. apart. Allow cookies to rest for 60 mins at room temperature before baking.
• Start preheating oven to 300° F (150° C). Set the cookies in center of oven; then bake until firm, about half an hour. Transfer cookies carefully with a spatula to cool on a rack.

Nutrition Information

• Calories: 170 calories;
• Protein: 3.7
• Total Fat: 11.3
• Sodium: 15
• Total Carbohydrate: 16.9
• Cholesterol: 2