Hazelnut Mocha Macaroons

Preheat the oven to 130°C fan (150°C conventional) and line two baking sheets with parchment paper.

Whisk the egg whites in a clean, grease-free bowl until stiff. Gradually sprinkle in the sugar and a pinch of salt while whisking.

Add the lemon juice and beat briefly more until the mixture is smooth and glossy.

In a second bowl, mix the ground hazelnuts, cornstarch, cocoa powder, instant coffee powder and cinnamon well.

Gently fold the nut-coffee mixture into the meringue in 2–3 portions until just combined.

Use two teaspoons to place small mounds with some distance onto the prepared sheets.

Bake in the preheated oven for 25–30 minutes until the macaroons appear dry and lift easily from the paper.

Remove the macaroons from the oven and let them cool completely on a wire rack.

Optionally dust with cocoa powder or decorate with melted couverture.