Hazelnut Macaroons

1. 1

   In a tall bowl beat egg whites with the pinch of salt until nearly stiff (soft peaks).

2. 2

   Add the sugar in a steady stream while continuing to beat. Beat until thick and glossy.

3. 3

   Fold in the ground nuts using a rubber spatula or a tabelspoon.

4. 4

   Drop macaroons by tbs onto a paper-lined cookie sheet leaving some space in between as they will spread.

5. 5

   Bake in the preheated oven at 150u00b0C/300u00b0F for about 20 minutes or until set, but still softish in the centre.

6. 6

   Leave on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.

7. 7

   Enjoy! :).

8. 8

   Note: These cookies keep some 2-3 weeks in cookie tins, but they will harden over time and then turn soft again.

* Per serving · 4 servings · Values may vary.

No additional tips available.