Meringue Nut Cookies
Light, crispy meringue cookies made with roasted hazelnuts—ideal for snacking anytime.
Ingredients
egg whites
3
cream of tartar
1/4 tsp
granulated sugar
100 g (3.5 oz)
roasted hazelnuts (coarsely chopped)
150 g (5 oz)
roasted ground hazelnuts
4 tbsp
salt
a pinch
Instructions
1
Prepare the baking sheets
Preheat the oven to 140°C (275°F/Gas Mark 1). Line two baking sheets with parchment paper.
2
Whip the egg whites
Whip the egg whites with the cream of tartar until soft peaks form. Add one-third of the sugar and whip for another minute. Add another third of the sugar and whip for one more minute. Add the remaining sugar and continue whipping.
3
Fold in the nuts
Fold the hazelnuts and salt into the meringue.
4
Bake
Drop spoonfuls of the mixture onto a baking sheet and bake for 25 to 30 minutes. Turn off the oven and leave the cookies inside for one hour. Transfer to a wire rack and peel off once cooled.
5
Storage
Store in an airtight container for four to five days.
