Hazelnut Macaroons

Preheat the oven to fan 125°C (conventional/upper-lower heat 150°C) and line a baking sheet with parchment paper.

Beat the egg whites in a clean, grease-free bowl until stiff, gradually letting the sugar fall in, until a glossy, firm mass forms.

Carefully fold in the vanilla sugar, cinnamon, rolled oats, a few drops of almond extract and the finely ground hazelnuts into the meringue.

Use two moistened teaspoons to scoop out small mounds and place them with enough space between each on the baking sheet.

Press one whole hazelnut into the centre of each dough mound.

Bake the hazelnut macaroons for about 20 minutes.

Let the macaroons cool briefly on the sheet, then carefully loosen them and cool completely on a wire rack.