HAZELNUT MACAROONS
Steps:
- Preheat oven to 400 degrees Cover 2 cookie sheets with parchment paper. Process the hazelnuts in food processor, with metal blade. Be careful not to chop too small. Immediately add the egg whites, before the almonds loose their oil. Pulse about 10 times. Add the vanilla and pulse 2 or 3 times. You should be able to shape the batter with your hands, it should be sticky and quite thick, like rough sticky clay. The size of the eggs used and the amount of oil in the almonds determines the consistency so be prepared to add a bit more hazelnuts or egg whites. Shape the batter into balls the size of walnuts. Arrange on the parchment covered baking sheets. Brush each macaroon with a bit of water. For variety, either sprinkle with sugar or put a hazelnut in each, and bake for 16 minutes, or until lightly brown. Remove the cookie sheet from the oven, cool on the parchment, on racks. Cool completely and store, tightly covered, at room temperature for a week. They freeze well too.
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