Serious Eats: Recipes

Hazelnut Apricot Macarons

[Photograph: Carrie Vasios]

Hazelnut flour can be used in place of almond flour to make French macarons, creating a still light but slightly more nutty cookie. Apricot jam makes the perfect fruity but not too sweet filling.

Note: For more tips on making macarons, see our slideshow. If you don't plan on eating the macarons right away, keep the shells in an airtight container. Layer with jam just before eating.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Printed from http://www.seriouseats.com/recipes/2013/08/hazelnut-apricot-macarons.html

© Serious Eats