Almond Macaroons (originally Haselnussmakronen)
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6 eggwhite or 3 eggs (I used jumbo large)
500 g confectioners sugar (used a little over 400 g)
500 g ground almonds/hazelnuts (used a little under 600 g)
2 bags of vanilla sugar

make little heaps on wafers laid on top of baking sheet lined with 
baking paper. The wafers are not stricly necessary, since the macaroons will 
not stick to the baking paper.
bake for about 20 minutes at 270 degree F.