150g hazelnuts, ground
3 egg whites
1 tsp cinnamon
a handful of whole hazelnuts (optional)
Preheat the oven to 150 degrees.
Beat the egg whites until stiff.
Mix the remaining ingredients and gently fold into the egg whites,
Line a baking tray with parchment paper and make little heaps using a shot glass or a teaspoon, rinsed with cold water.
Optionally place a whole nut on top of each heap.
Bake for about 25 minutes until lightly browned (they should still be soft and gooey in the middle).
Leave in the switched-off oven with the door open for a further 20-30 minutes.
The macaroons taste best when kept in a cookie tin for a few weeks.