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Ingredients
- 100 g sugar
- 100 g hazelnuts, ground (or other ground nuts or desiccated coconut)
- 2 egg whites
- 1 pinch salt
Method
- In a tall bowl beat egg whites with the pinch of salt until nearly stiff (soft peaks).
- Add the sugar in a steady stream while continuing to beat. Beat until thick and glossy.
- Fold in the ground nuts using a rubber spatula or a tabelspoon.
- Drop macaroons by tbs onto a paper-lined cookie sheet leaving some space in between as they will spread.
- Bake in the preheated oven at 150°C/300°F for about 20 minutes or until set, but still softish in the centre.
- Leave on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy! :).
- Note: These cookies keep some 2-3 weeks in cookie tins, but they will harden over time and then turn soft again.
