snowy mountain

Hazelnut Macarons

Surprisingly great trail food given their chewiness, I’d recommend packing these macarons in a tupperware so they don’t squish too much! To be honest though, these are probably best if left for after the trails… they’re pretty rich. If you’re looking for a macaroon not a macaron, check out this recipe!

Total time: 1 hour 30 min. Makes about 15 medium-sized cookies.

Materials: Processor, measuring vessels. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • ⅔ cup (133 grams) granulated sugar
  • 1 ½ cups (150 grams) hazelnut flour (or finely ground hazelnuts)
  • 70 grams (scant ½ cup) rice flour
  • 3 egg whites + 50 grams (¼ cup) granulated sugar
  • Filling: whipping cream and chocolate, cloves, allspice, orange zest


  1. Preheat oven to 300°F. Line a baking pan with parchment paper.
  2. Beat the 3 egg whites to stiff peaks, adding the ¼ cup sugar near the end of the beating.
  3. In a mixing bowl, mix together the ⅔ cup granulated sugar, 1 ½ cups hazelnut flour, and scant ½ cup rice flour.
  4. Add a scoop of the egg whites into the dry mixture and mix together, then fold the rest of the egg whites in (don’t over-mix).
  5. Pipe the mixture into rounds on the baking sheet. Bake for ~15 minutes. Let cool completely before making into sandwiches!
  6. To prepare the filling (sorry it’s a little vague), melt a few ounces of chocolate with a few tablespoons of heavy cream until you have a silky mixture (it will harden when it cools), then stir in the spices and orange zest. Let cool slightly until a spreadable texture.

Greetings from our kitchen!

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