Hazelnut Macaroons

Whip the egg whites with salt until stiff. Gradually add the powdered sugar while beating continuously. Gently but thoroughly fold the coconut flakes, ground hazelnuts and juice of one lemon into the meringue.

Preheat the stove to 150 °C (gas: level 1). Grease the appropriate number of baking trays well or line them with parchment paper. Place small heaps on the baking trays with two moistened teaspoons. Press a hazelnut into the center of each macaroon.

Bake in the oven for 15 to 18 minutes. The macaroons should be dry to the touch on the outside, but soft on the inside.

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