Hazelnut Meringue Cookies
If you love hazelnut-inspired desserts and treats, then you have to try these easy Hazelnut Meringue Cookies. They're made with a simple meringue recipe and chopped hazelnuts folded in for extra crunch and flavor!
Servings: 25 pieces
Ingredients
- 150 grams hazelnuts
- 6 egg whites about 200 g
- 150 grams superfine granulated sugar
- 150 grams powdered sugar
Instructions
- Spread the hazelnuts evenly over a baking sheet and roast them for 10-12 minutes at 180°C/356°F (conventional oven).
- If the hazelnuts still have their skins, rub them together in a clean kitchen towel to remove as much of the skin as possible. Let the hazelnuts cool completely, then pulse them into small pieces. Be careful not to grind them too finely.
- In a clean, grease-free bowl, beat the egg whites with the superfine sugar until stiff peaks form. Add the powdered sugar and mix it in gently, just until incorporated. Be careful not to deflate the meringue. Finally, fold the chopped hazelnuts into the meringue.
- Transfer the mixture to a piping bag fitted with a round piping tip and pipe the meringues onto a baking sheet lined with parchment paper.
- Bake - or rather, dry - the meringues for 2 hours at 100°C/212°F (conventional oven).
Tips
- Be careful not to over-process the hazelnuts. If you grind them for too long, they'll release their natural oils and turn into hazelnut paste.
- A round piping tip works best for piping these meringue cookies.
How to store
Store the meringues in an airtight container in a cool, dry place for 1–2 weeks. I like to keep mine in a container inside the (turned-off) oven, where they stay nice and dry.