Brutti ma buoni (hazelnut macaroons)

Method

1. 1 Toast the hazelnuts in the oven at 160°, leave them to cool and chop them coarsely.
2. 2 In a large bowl whisk the egg whites to stiff peaks, adding the sugar a little at a time as you go. Whisk until you have a firm, glossy meringue.
3. 3 Once you have the meringue, fold in the hazelnuts (stirring with movements that go from the bottom upwards).
4. 4 Line a baking tray with baking paper and shape the sweets with the help of a spoon.
5. 5 Bake at 130° for about 25 minutes or until they have taken on a golden colour.
6. 6 Leave them to cool completely before touching them.