Hazelnut Macaroons

• 120 g / 4 oz hazelnuts, toasted
• 30 g / 1

Chop the hazelnuts with the almonds and cornflour in a processor until fine. Whisk the egg whites until stiff, then whisk in half the sugar. Gently fold in the rest of the sugar with the nut and cornflour mixture. Place rounded teaspoons of the mixture, well spaced, on the prepared baking sheet.

Bake in the preheated oven until just changing colour at the edges. Cool for 4 minutes then