1. In a tall bowl beat egg whites with the pinch of salt until nearly stiff (soft peaks). 2. Add the sugar in a steady stream while continuing to beat. Beat until thick and glossy. 3. Fold in the ground nuts using a rubber spatula or a tabelspoon. 4. Drop macaroons by tbs onto a paper-lined cookie sheet leaving some space in between as they will spread. 5. Bake in the preheated oven at 150°C/300°F for about 20 minutes or until set, but still softish in the centre. 6. Leave on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. 7. Enjoy! :). 8. Note: These cookies keep some 2-3 weeks in cookie tins, but they will harden over time and then turn soft again. ---------------------------------------------------------------------------
Nutrition
Ingredients
