Hazelnut macaroons

• egg whites↗2
• caster sugar↗130g g
• lemon zest↗1 tsp tsp
• ground hazelnuts↗150g g
• hazelnuts↗24
• edible rice paper↗24 round pieces of

  4cm across (optional)

Step-by-step instructions

1. 1

   Beat the egg whites with a pinch of salt in a stand mixer to soft peaks, pouring in the sugar while still beating until you have a thick, glossy meringue.

2. 2

   Mix the lemon zest with the ground hazelnuts. Carefully fold the hazelnut mixture into the merengue without losing too much volume.

3. 3

   Heat the oven to 180C/fan 160C/gas 4. Lay the rice paper circles on several baking sheets, if using, or line the sheets with baking parchment. Spoon the merengue mixture into a pastry bag fitted with a plain nozzle. Place the nozzle in the middle of a rice paper circle and, applying a steady pressure, pipe a blob until only a 1-2mm border on the paper is still visible. Slowly pull the piping bag upwards and remove it. Put a whole hazelnut on the centre. Repeat with the remaining macaroons.

4. 4

   Bake the macaroons for 10 minutes. Don’t let them get too brown or they’ll dry out. Let the macaroons cool down completely, then store them in a biscuit tin.