beat one egg white with a pinch of salt until stiff. gradually add 30 g of sugar, keep beating constantly. fold in 30 g ground and roasted hazelnuts. spoon on wafers on a baking sheet and bake in preheated oven at 180 °c for about 20 minutes. place on a rack and let the macaroons cool.
i am steering clear of many processed foods these days. the (radical) changes in my diet with a focus on MS-related nutrition had a pretty positive effect on my body. i feel stronger and more active and i lost quite a few inches around my waist - i had to buy an entire new wardrobe this winter because not a single pair of pants from this spring fits anymore. not keeping groceries like white sugar in my pantry these days (if any, i use brown sugar instead) is quite a handicap when it comes to christmas baking. i still have to figure out how to make all those gorgeous and sugary xmas-kekse without going completely overboard on the healthy ingredients.
lots and lots of sugar, chocolate and grease are mandatory in xmas-keksen, i could never abandon that! as you can see, my new nourisment is not completely radical! using only spelt, whole wheat or/and honey would probably be a mistake - as a child i could detect "healthy" christmas candy blindfolded - and i would never eat it! healthy baking still tastes good, but i didn't quite get the knack of that yet. so i better stick to what i know and love!
but this first attempt in christmas baking was almost a disaster, mostly traditional ingredients and all ... my macaroons where pretty asymmetric and much too brown when i pulled them out of the oven so i decided to cover them in chocolate - entirely - instead of just the bottoms. tastes yummie and covers up my botched work - what more do i need? turns out, only a good cup of tea! thank god i bought a tea-advent calendar again this year, how kitschy am i?!