Hazelnut Macaroons

For the hazelnut macaroons, beat egg whites with salt and lemon juice until stiff. Slowly add the sugar and continue beating until the mixture is creamy.

Fold in the grated hazelnuts. Using two teaspoons, place the mixture in small mounds on a baking tray lined with baking parchment and bake in a preheated oven at 150 °C for 40 minutes.

Then turn off the oven and let the macaroons dry for another 10 minutes in the closed oven. Place the macaroons on a cooling rack to cool.

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