German Hazelnut Macaroons (Nussmakronen)

Preheat oven to 170ºC (340ºF). Line two baking trays with baking paper.

Beat egg whites until stiff peaks form. Slowly add sugar and continue beating until mixture is glossy and stiff again. Carefully fold in ground hazelnuts.

Fill mixture into a piping bag with a very large nozzle. If you don’t have a very large nozzle, leave the nozzle and use only the piping bag without the nozzle. Pipe about 24 to 26 macaroons on the baking trays. Alternatively, you can use 2 teaspoons to make small heaps on the baking tray. 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. Bake cookies for about 15 to 20 minutes or until they start to get golden around the edges.

Leave to cool completely, then store in airtight in cookie jars or cookie tins.