Raspberry Merlot Haselnussmakronen

Prep Time: 30 minutes

Serves: Makes 30 cookies

Ingredients

  • 1/2 cup merlot (or any red wine)
  • 1-3/4 cups fresh raspberries, cleaned and dried
  • 1-1/4 cups sugar, divided
  • 1-1/2 cups chopped hazelnuts
  • 2 egg whites (large eggs)
  • 1/4 tsp kosher salt
  • 3/4 cup sugar

Preparation

Preheat oven to 400°F and line two large rimmed baking sheets with parchment paper.

In a medium sauce pan, combine merlot, raspberries and 1/2 cup of the sugar. Stir to combine and over medium heat, cook down until wine has reduced and mixture has formed into a thick sauce. Remove from heat and allow to come to room temperature.

In a food processor, add hazelnuts and pulse until they are very finely chopped.

In a medium bowl, using a hand mixer, beat the egg whites with the salt at medium speed until foamy, about two minutes. Gradually add the sugar and continue beating until soft peaks form when the beaters are lifted, about 5 to 7 minutes. Fold in the hazelnuts.

Using a 1 ounce ice cream scoop or a soup spoon, scoop 1-1/2" rounds of the batter onto the prepared baking sheets, about 1" apart. Bake the cookies for 11 to 13 minutes, until fragrant and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking.

Remove the cookies from the oven and, while they’re still hot, carefully make an indentation in the center of each with the back of a teaspoon.

Carefully spoon about 1 teaspoon of the warm jam into the center of each cookie.

Let the jam set and the cookies cool completely before serving.

Print Recipe