New This Month

Hazelnut Meringues


For a chocolate-hazelnut version of these meringue cookies, sift in 2 tablespoons cocoa powder when adding the nuts.

  • Yield: Makes 24

Source: Everyday Food, November 2010


  • 1 1/4 cups blanched hazelnuts (6 ounces), toasted
  • 2 large egg whites, room temperature
  • 1 cup confectioners' sugar
  • Coarse salt


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a food processor, pulse hazelnuts until finely ground. In a medium heatproof bowl, combine egg whites, sugar, and pinch of salt. Set bowl over (not in) a pot with 2 inches simmering water and cook, whisking constantly, until warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until thick and glossy, 3 minutes. With a rubber spatula, fold in hazelnuts.

  2. Drop batter by heaping tablespoonfuls, 2 inches apart, onto 2 parchment-lined baking sheets. Bake until cracked on top, about 18 minutes, rotating sheets halfway through. Let meringues cool to room temperature.

Reviews Add a comment

  • Ashleyz6b
    11 DEC, 2011
    Excellent cookies, I'll make these again. Easy, too. I added half-cup of dark chocolate chips in the food processor when chopping the hazelnuts. Also 1 T of cocoa powder.