(Makes 50 small cookies)
- 4 large egg whites
- 300 ml (250 g) caster sugar (vanilla-flavoured caster sugar is also good)
- 250 g hazelnuts (or ½ hazelnuts, ½ almonds), lightly roasted and roughly chopped
Preheat oven to 160 °C. Line two baking trays with baking paper. Lightly beat the egg whites in an oven-proof dish. Slowly add the sugar bit by bit while beating continuously. Beat until mixture is stiff, shiny and smooth. Stir in the chopped nuts. Put the bowl with the meringue mixture over a pot of lightly boiling water and stir continuously for 15 minutes. The mixture will thicken and grow in volume. Spoon little heaps of meringue onto prepared baking trays. Bake for 30 – 40 minutes or until cookies are dry on the outside and a straw-brown colour. Let cool and keep in an airtight container.