Serves 30 - 94 cal per serving
225 g / 7 oz
200 g / 6.5 oz
100 g / 3 oz
Prep-time: 15 min. - Total-time: 30 min.
You should use very fresh eggs for this recipe. Separate the eggs and place the egg whites in a clean grease-free bowl. Beat the whites until very stiff adding a pinch of salt and the lemon juice as you go. Mix the cinnamon and sugar together and very gradually add the sugar and cinnamon to the egg whites beating at a slow speed. Finally add the coconut and ground hazelnuts and mix well. Using a teaspoon place small heaps of the mixture on a baking tray lined with non-stick parchment. Leave enough space between the heaps as the macaroons will spread. Bake in a moderately slow oven at 160 C / 325 F for approx. 15 - 20 minutes or until pale brown.