Old-fashioned Macaroons
Ingredients
3 egg whites
200 g sugar
200 g ground hazelnuts
one whole hazelnut for each macaroon (Optional)
Instructions
Preheat the oven to 180°C. Line a tray with baking paper.
Beat the egg whites until firm. Slowly add the sugar and continue beating until the mixture is glossy and stiff again. Carefully fold in the ground hazelnuts.
Fill the mixture into a piping bag with a very large nozzle. If you don't have a very large nozzle, use only the piping bag without the nozzle.
Pipe about 24-26 macaroons on the baking tray. Alternatively you can use two teaspoons to make small heaps. They will not be so regular but they will taste just as good.
Place a whole hazelnut in the center of each cookie and press it down gently. This is optional.
Bake the cookies for about 15 to 20 minutes or until they start to get golden around the edges. Do not bake them for too long. If they overcook, they will not be chewy in the middle.
Leave to cool completely, then keep airtight in cookie jars or cookie tins.
