Hazelnut Macaroons - cooking recipe

Ingredients

100 g sugar
100 g hazelnuts, ground (or other ground nuts or desiccated coconut)
2 egg whites
1 pinch salt

Preparation

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\u00b0C/300\u00b0F 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.