Ingredients:
3 egg whites
a pinch of salt
180 g (6 oz) honey
90 g (3 oz) almonds; blanched, toasted and ground
90 g (3 oz) hazelnuts; toasted and ground

Preparation:

1. Whisk the egg whites with salt until stiff peaks form. Gradually add honey and mix. Fold in almonds and hazelnuts.
2. Spoon teaspoonfuls of mixture, 1 inch apart, onto parchment-lined cookie sheets.
3. Bake in a preheated slow oven (150 C, 300 F) for about 30 minutes, or until cookies just turn golden.

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Ingredients:
200 g (7 oz) amaretti,
50 g (1.7 oz) semisweet chocolate, ground
100 g (3.5 oz) butter, softened,
4 eggs,
120 g (4 oz) sugar,
120 g (4 oz) flour,
1 tsp yeast,
1/4 to 1/2 cup amaretto liqueur
cocoa powder, for sifting

Preparation:

1. Put amaretti in a processor. Pulse until cookies are finely ground.
2. Whisk the egg whites until stiff.
3. Mix butter with sugar for 20 seconds. Add egg yolks and mix for another 20 seconds. Add amaretto liqueur, flour, yeast, ground amaretti and chocolate. Mix for 30 seconds.
4. Fold in beaten egg whites.
5. Pour into a greased and floured pan. Bake for 45 minutes at 175 C (350 F). Let cool.
6. Just before serving, dust the top with cocoa powder.

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Ingredients:
5 egg whites
2 cups icing sugar
1 cup sweet almonds, blanched and toasted
1 cup bitter almonds, blanched and toasted
1/2 cup caster sugar
1 tsp. vanilla

Preparation:

1. Put the almonds, icing sugar and flour in a pestle and mortar or food processor and grind to a fine powder.
2. Whisk the egg whites. Add caster sugar and beat until you have a stiff shiny mixture. Fold in the almonds.
3. Put the dough into a pastry bag with a small round nozzle. Line baking sheets with aluminum foil. Force the dough through the nozzle into 1 1/2-inch rounds. Sprinkle each macaroon with about 1/4 teaspoon confectioners’ sugar.
4. Let stand at room temperature for 4 hours to dry out. Bake in a preheated slow oven (150 C, 300 F) for about 30 minutes, or until macaroons just turn golden.

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