German Hazelnut Macaroons (Haselnussmakronen)

Ingredients

• 2 cups Ground hazelnuts
• 3 large Egg whites
• 1 cup Sugar
• 1/2 tsp Vanilla extract

Instructions

1. 1Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. 2In a large bowl, use an electric mixer to whisk the 3 large egg whites until they form stiff peaks. This means when you lift the whisk, the peaks stand up straight and do not collapse.
3. 3Gradually add the 1 cup of sugar to the egg whites, about a tablespoon at a time, while continuing to whisk. Continue whisking until the meringue is glossy, smooth, and all the sugar has dissolved.
4. 4Gently fold the 2 cups of ground hazelnuts and the 1/2 tsp of vanilla extract into the meringue mixture using a spatula. Be careful not to deflate the meringue.
5. 5Drop rounded spoonfuls of the macaroon mixture onto the prepared baking sheet, leaving some space between each one. Bake in the preheated oven at 300°F (150°C) for 12-15 minutes, or until the edges are lightly golden brown.
6. 6Allow the macaroons to cool completely on the baking sheet before attempting to remove them. This helps them firm up and prevents them from breaking.

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