Ingredients
3 eggs (egg whites)
180 g sugar
200 g grated hazelnuts
1/4 tsp. bourbon vanilla

Preparation
Preheat the oven to 180° C top/bottom heat. Line a baking tray with parchment.
Separate the egg whites from the yolks and beat the egg whites until firm using a food processor or hand mixer. Add sugar, grated hazelnuts and bourbon vanilla and knead in.
Roll the sticky dough into small balls and place on the prepared baking tray.
Bake at top/bottom heat for approximately 10 minutes. Leave to cool down.

Tip: For Almond Macaroons, substitute the grated hazelnuts with grated almonds.

Recipe: Jessica Lerchenmüller vollmundig.org. Inspired by Fanni Amann (p. 172, recipe no. 918)