Should've read the reviews. Yep, they baked completely flat with no room to push down the center. Tastes "OK". Last few burned.
Wish I had read thru the comments before making these. Terribly fussy and the recipe as written does not turn out a cookie like the photo.
The cookie was good, but the hole part didn't work well. The cookies spread, so they weren't very deep, so when I pushed the spoon in, the duvet was small. I boiled the jam longer to make it thicker so it would stay.
I grew up with this cookie. It really needs to be made with hazelnuts to provide a great chewy texture. The flavor far outshines almonds as well. Not sure why anyone would want to mess with my favorite cookie! :) I like the raspberry jam idea. Our version was with a halved red candied cherry, which was flavorless but added a little texture.
I believe this recipe is incorrect. Firstly, roast the hazelnuts at 400 and they're smoking at 8 minutes, and dark golden nearly brown, so clearly 15 minutes at 400 is incorrrect information. Secondly, adding the sugar to the egg whites makes a merangue that doesn't hold it's shape when the copious amount of ground hazelnuts are folded in. Better to combine the granulated sugar with the ground nuts then fold in the beaten whites. It looks like wet sand but this way they hold their shape. Lastly, bake at 350F and they come out similar to those shown in the photo. BTW I made them small for a Christmas party and used home made wild black raspberry jam, that's why it looks so black in my photo. PS an added bonus is these delicious cookies are gluten free which a lot of my guests appreciated. With my changes this recipe is a keeper.
I really don't think these cookies should bake at 400. It's SO hot and they spread and bake too quickly to rise. All of my batches have come out VERY well done even after following the recipe to the letter. I really think they should be baked at 350 or lower. I'll be trying them again, but baking at a lower temperature.
These turned out extremely good. I added the tiniest pinch of cream of tartar to the egg whites, which I think was a good decision. When they come out of the oven, you don't really 'press them down' - you more tap/crunch them down slightly, since they're have a macaron shell - but the flavor combination was really lovely. They didnt turn out quite as beautiful as the photo but the taste made up for it.