Quick easy and delicious macaroons with hazelnuts and cinnamon.

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What you need

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3 egg whites

1.5 cups / 200 gr of powdered sugar

2 tsp of vanilla extract

1 tsp of cinnamon

3/4 cups / 200 gr of  ground hazelnuts

1/2 cup / 100 gr of ground almonds

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about 15 additional hazelnuts for decoration

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Step by step:

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Beat the egg whites until almost stiff, add powdered sugar - a little at a time; add vanilla extract. Take 4 tbl spoons of the beaten egg whites and set aside. Mix ground hazelnuts, almonds, and cinnamon then fold into the egg whites.

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Preheat the oven to 250F / 125 C.

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Using 2 small spoon set small mounds of the egg-white nut mixture on a baking sheet lined with parchment paper. Set about 2 inches apart.

Use a small spoon to make a little mold on top, fill with a tea-spoon full of the reserved egg whites and place a hazelnut on top. Continue until everything has been used.

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Place the baking sheet on the second rack from the bottom and bake for about 22 minutes. Check that the cookies are dried all the way through.

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Enjoy!

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