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Ingredients
- Butter, softened, for the pans, if using 8 large egg whites
- Pinch salt
- 2 cups confectioners sugar, sifted
- 2 cups shelled hazelnuts, toasted, skins removed, and chopped fine
Method
- Preheat the oven to 275 F. Lightly grease two baking sheets, or line them with parchment paper.
- Beat the egg whites and salt in a bowl with a handheld electric mixer until foamy.
- As you continue beating, add the sugar gradually, until it is all incorporated and the egg whites hold soft and shiny peaks.
- Scrape the beaten whites into a wide, heavy saucepan and set over medium-low heat.
- Stir in the hazelnuts and cook, stirring, until the batter is light golden brown, about 20 minutes.
- (The batter will deflate quite a bit as it cooks.)
- Remove the pan from the heat.
- Drop the batter by rounded teaspoonfuls onto the prepared baking sheets, leaving about 1 inch between them.
- Bake until golden brown and firm to the touch, about 30 minutes.
- Remove, and cool completely before serving.
- Store at room temperature in an airtight container for up to 1 week.
