Try This at Home: How to Make Macaroons

Photo: David Malosh

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"This is my rustic, Italian spin on macaroons. They're a little like the chocolate-hazelnut cookie called baci di dama," Elizabeth Falkner says.

get the recipe

Photo: David Malosh

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Grind the nuts: Pulse the blanched hazelnuts in a food processor until finely ground. (Don't walk away; if you overprocess, you'll have hazelnut butter.) Transfer to a bowl and repeat with the almonds.

Photo: David Malosh

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Mix the dry ingredients: Combine 3/4 cup of the ground hazelnuts and 1 cup minus 1 tablespoon of the ground almonds in a large bowl. Sift in the cocoa powder and confectioners' sugar.

Photo: David Malosh

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Make the meringue: Whisk the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water. (Don't let the bowl touch the water.)

Photo: David Malosh

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Continue whisking until the sugar is dissolved, about 2 minutes. (If you can still feel the sugar, keep whisking.) Turn off the heat, but leave the water in the saucepan.

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Using a rubber spatula, transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.

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Beat on medium-high speed until stiff, glossy peaks form, 5 to 6 minutes. (If you turn the bowl over, the whites shouldn't move.)

Photo: David Malosh

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Finish the batter: Fold a few dollops of the meringue into the dry ingredients with a rubber spatula until incorporated. Gently fold in the rest until smooth and fluffy, scooping from the bottom of the bowl to the top.

Photo: David Malosh

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Pipe into rounds: Line 2 baking sheets with parchment paper. Fit a pastry bag with a 1/2-inch plain tip and fill with the batter; press out the air. Pipe the batter into 1-inch rounds on the baking sheets, about 1 inch apart.

Photo: David Malosh

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For easy filling, put the pastry bag in a glass and cuff the bag over the top.

Photo: David Malosh

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Rest and bake: Tap the baking sheets on the counter a few times to remove any air bubbles.

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Let sit at room temperature until slightly dry, 15 to 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.

Photo: David Malosh

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Bake 12 to 14 minutes, or until you can slide a spatula underneath the cookies, switching the position of the pans halfway through. Pull the parchment and cookies off the pans; cool.