Hazelnut Macaroons

Directions

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