Expert baker Marietta Herr says to make these macaroons on a very dry day. The hazelnuts do not have to be skinned. Hazelnut macaroons 2 egg whites 1/2 cup sugar 1/2 teaspoon cream of tartar 1 cup ...

Note: Home-baked macaroons made with freshly ground nuts are far more enticing and delicious than packaged ones. To keep them moist, use this trick I learned at La Varenne cooking school in Paris: ...

Chewy chocolate-dipped coconut macaroons and big, subtly fragrant hazelnut macaroons (both from Zoss the Swiss Baker, in Cleveland Heights) are just two of the ready-to-serve specialty foods for ...

1. Preheat oven to 350 degrees. Spread hazelnuts in a single layer in a baking pan and toast about 12 minutes or until most of the skins begin to crack. Cool slightly, then wrap in small batches in a ...

Note: These hazelnut-raspberry macaroons are from "Classic German Baking. Preheat oven to 400 degrees. Place hazelnuts on a baking sheet in a single layer and toast in oven for 15 minutes, or until ...