Fragrant hazelnuts and almonds are perfect partners in these flourless cookies. It’s better to underbake rather than overbake them to preserve a moist, chewy center and a nutty flavor.
Adjust rack to lower third of oven and preheat oven to 325 degrees F. In a medium bowl, mix the sugar and the nut meal briefly with a wire whisk. Add the egg whites, vanilla, and salt to the dry ingredients, and stir just to blend together.
Drop about 1-½ teaspoonfuls of mixture, about 1-½ inches apart, onto a baking sheet lined with baking parchment. Using a pastry brush dipped in cold water, pat each mound to flatten slightly. Bake for 13 to 15 minutes, or until the macaroons are light golden. Remove baking sheet from oven. Lift parchment paper with macaroons to a wire rack to cool completely. The warm macaroons will stick to the parchment paper, but when completely cool, they will easily lift off.