( Haselnüssmakaronen )
1 ¼ lbs. of hazelnut meats ( 5-1/2 to 6 cups)
1 C. egg whites (about 10 eggs)
1 tsp. Cream of Tartar
2 tsp. Vanilla
2 C. powdered sugar
Grind the remainder of the nuts in a hand-cranked grinder (one that is made for nuts). Otherwise use a food processor. Add only a small amount of nuts at a time, so the grinds are consistent. They should be a little larger than the size of grated Parmesan.
Make into 1½-inch balls, and place 1 inch apart on a greased cookie sheet. Place remaining meringue in a pastry bag or a 1-qt. Zip-lock bag with one of the corners snipped off.tbr
Dip your finger in water and make a dimple in each cookie. Top each with a dab of meringue squeezed through the corner hole in the Zip-lock bag, and place a hazelnut on top. tbr
Bake in a 325° oven for 20 to 25 minutes, until the meringue just starts to brown slightly. You should get from 20 to 25 cookies.