Hazelnut Macaroons

Method

1. I

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

2. II

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

3. III

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

4. IV

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

5. V

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

6. VI

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

7. VII

   Enjoy! :).

8. VIII

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