Meringue and Nut Macaroons

by Editorial Staff

Summary

Prep Time	25 mins
Cook Time	25 mins
Total Time	50 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

3 egg whites
250 g nuts (almonds, walnuts, hazelnuts, etc.), finely chopped
200 g powdered suar
1 pinch cinnamon
Wafers, small, round ones

Instructions

Beat the egg white so stiff that you can cut it with a knife. Mix the nuts with the powdered sugar and cinnamon and fold into the egg whites, spoon by spoon. Shape the mixture into macaroons with two teaspoons and place on the wafers. You can also leave out the wafers and place the macaroons directly on the baking paper. Bake at 140-150 degrees for about 20-25 minutes.
Possible variation:
Take only 200 g nuts, fold in 50 g grated chocolate.
Tip: The rest of the egg yolk can be used, for example, to bake hussar donuts (this way you have two different types of cookies and the eggs are optimally used!)

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.