Hazelnut macarons to enjoy or give as a gift. A failsafe, simple recipe where all you have to do is mix the ingredients together and then pipe the batter straight onto the baking tray.
These cookies are crispy on the outside, moist on the inside and have an intense nutty flavor.
Depending on how fine the nuts and how large the egg whites are, you can add a few teaspoons of liquid to the macaron batter. The macaron batter must be smooth, but must not run when piped. It's best to pipe a sample. Then you can best estimate whether the nuts can absorb more liquid.
Since the macarons batter is very sticky, I definitely recommend using baking paper!

Try them and let me know how you liked them!
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‍ Ingredients for approx. 24 hazelnut macarons:

8.8 oz (250 g) hazelnuts (finely ground)
1 ¼ cups (150 g) icing sugar
2 tsp (1 sachet) vanilla sugar or 1 tsp vanilla extract
1 pinch of salt
1 cardamom pod (grounded)
1 pinch cinnamon
2 3 tsp water, lemon juice or amaretto
about 3.5 oz (100 g) jam
If necessary, 1 2 tsp lemon juice
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