Hazelnut Macaroons

Instructions

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