Put the hazelnuts on a baking tray and roast them in a pre-heated oven at 200°C – 390°F for 7 minutes.

Then put them on a clean tea towel and rub them well to remove as much of the skins as possible.  Let them cool down.

Put the roasted hazelnuts in an electric mixer and blend them for a few seconds. They don’t have to become like powder, so make sure you don’t blend them too long.

Beat the egg whites and the sugar until stiff peaks form.

Carefully fold in the ground hazelnuts and then pour this mixture into a pan.

Cook on a low fire for about 15 minutes.  Make sure you keep stirring the mixture or it will burn.

Put heaped tablespoons of the mixture on a tray covered with baking paper.

Bake in a pre-heated oven on the second shelf from the bottom at 160°C – 320°F for 25-30 minutes, then bake them for a further 5 minutes on the shelf above.

Let them cool down a bit on the tray and then put them on a wire rack to cool completely.

Store in an air-tight container.