These are possibly the easiest cookies I have ever made. Plus they go down a treat. I made them only because I had a surplus of ground hazelnut that was going to go out of date at the end of the year and I whipped these together from an awesome Swiss Christmas cookie book!
You will need:
350g ground hazelnut
4 egg whites
250g of caster sugar
some lemon zest
Beat the egg white, until the peaks are stiff and the egg white remains in the bowl when turned upside down. Slowly add the sugar, until a meringue-ish texture appears. Then fold in the hazelnut and the lemon zest.
Using two teaspoons make small heaps on to lined baking trays, 5cm apart and leave to rest for 2 hours.
Bake at 180 Degrees Celsius for 20 minutes. Place on a rack to cool and serve with a coffee for some Chewy Nom time.
