An unusual variation of the traditional macaroons made with almonds, these Hazelnut Macaroons make a delicious teatime treat.
3 egg whites
8 oz. sugar
6 oz. hazelnuts, shelled, peeled and ground
1 teaspoon vanilla essence
1 teaspoon grated lemon rind
Line a large baking sheet with rice paper or non-stick silicone paper and set aside.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they are light and frothy.
Gradually add the sugar, beating constantly, and continue beating until the mixture forms stiff peaks.
With a metal spoon, lightly fold the hazelnuts, vanilla essence and lemon rind into the egg whites.
Drop heaped teaspoons of the mixture on to the lined baking sheet, leaving about 1-inch between them. , Set the baking sheet aside for U- hours.
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
Place the baking sheet in the oven and bake the macaroons for 15 minutes, or until they are firm to the touch.
Remove the macaroons from the oven and leave them to cool thoroughly before removing them from the baking sheet.