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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 (1)

116 Ratings
  • 5 star values: 14
  • 4 star values: 24
  • 3 star values: 50
  • 2 star values: 21
  • 1 star values: 7
Rating: Unrated
12/11/2011
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.