Alessandro Pavoni, Roberta Muir
By Alessandro Pavoni and Roberta Muir
Hazelnuts feature in many of our sweets as lots of hazelnuts grow in Lombardy near the western border with Piedmont; they’re especially abundant in autumn. I like to think that the French took this recipe and ‘invented’ macarons.
Preheat the oven to 100°C.
Wet two baking trays, line with baking paper, then butter.
Using an electric mixer, whisk the egg whites with the icing sugar and salt until firm peaks form.
Meanwhile, process the hazelnuts in a food processor until finely ground. Fol