VOLUME 1 - Kilimanjaro Foods

Haselnussmakronen
20 Servings
2 egg whites
1/4 c sugar
1 1/2 c shelled hazelnuts,pulverizd
1 T unsweetened cocoa
2 t lemon peel,Grated
1 t vanilla
1 pinch of salt
Grease large baking sheet.
Beat egg whites until they foam and thicken slightly.
Sprinkle sugar over them and continue to beat until whites form stiff
peaks.
Combine remaining ingredients in a bowl and with a rubber spatula
gently but thoroughly fold the mixture into the whites, using an
over under cutting motion, rather than stirring.
To make cookies, drop by tablespoons onto the baking sheet, about an
inch apart.
Let cookies rest at room temperature for 1 hour before baking.
Preheat oven to 300, bakes cookies in the middle of the oven for 30
minutes or until they are firm. Carefully transfer to cake rack to
cool.