Instructions Whip the egg whites until they form stiff peaks.

Fold in the hazelnut meal, erythritol, stevia and vanilla until well combined.

I don’t like my cookies too sweet, so do make sure to taste the dough and adjust the sweetener to your liking.

With a spoon, drop the dough on a silicone baking sheet or a baking sheet lined with parchment paper.

Flatten to your liking.

Bake at 160° Celsius (320°F) for 25 minutes or until lightly browned.

Let the cookies cool before touching them.

They firm up as they cool down.

Makes 20 smallish cookies Recipe Notes I experimented with not bothering to whip the egg whites.

This makes a firmer dough and you can roll little balls in your hand and press them down onto the baking sheet.

The cookies taste lighter (and better) if you take the extra time to whip the egg whites.