German Hazelnut Macaroons (Haselnussmakronen) - Gluten-Free

Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.

In a large bowl, combine the ground hazelnuts and sugar. Mix well.

In a separate clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. You can use an electric mixer or whisk by hand.

Gently fold the beaten egg whites into the hazelnut and sugar mixture in thirds. Be careful not to deflate the egg whites. If using, fold in vanilla extract.

Spoon or pipe small mounds of the mixture onto the prepared baking sheets, leaving some space between each macaroon. Each mound should be about 1 tablespoon.

Bake for 20-25 minutes, or until the macaroons are lightly golden brown and set. They should be slightly soft and chewy in the center.

Let the macaroons cool completely on the baking sheets before removing them. They will firm up as they cool.

Store in an airtight container at room temperature for up to 3 days.