Hazelnut Macaroons

A Christmastime favourite that’s delicious any time of year. For variety, place a whole nut on the cookie
before baking – or fill the thumbprint with different kinds of jam.

For about 40 cookies:
3 cups (300g) whole hazelnuts
3 egg whites
¼ tsp salt
1 cup sugar
½ cup boiled jam

Directions:

1. Line 2 cookie trays with parchment paper and preheat the oven to 375F.
2. Lightly roast the hazelnuts; place on a towel and rub off some of the skins. When they are cool, chop the
   nuts in a food processor – they should be fine ground and still fluffy.
3. Place the 3 egg whites and salt in a clean bowl and whip until frothy. Gradually add the sugar, and
   continue to beat until the meringue forms peaks. Remove the beater and gently fold in 2 cups the
   ground nuts, adding more until the mixture is stiff enough to hold its shape.
4. Using two spoons, drop walnut size balls of dough onto the baking trays, leaving space for the cookies to
   spread a bit. Simply top the cookies with a nut before baking, or fill later. Bake for about 10 minutes
   until the edges are beginning to brown.
5. To create a “thumbprint” for filling, make a small depression in the top each hot cookie. Place a small
   spoonful of hot jam into each thumbprint. Place on racks to cool… Enjoy!