hazelnut meringue cookies
Crispy, crunchy cinnamon hazelnut meringue cookies will delight your friends and family this holiday season. Dip in chocolate for a gorgeous touch.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: about 80 small meringue cookies
- Category: Cookies
- Method: Baked
- Cuisine: American
Ingredients
- 4 egg whites, room temperature
- 1/4 tsp cream of tartar
- 1/8 tsp fine salt
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 1/2 tsp ground cinnamon
- 1 cup toasted and skinned hazelnuts (about 4 oz), chopped into pea-sized pieces
Instructions
- Preheat oven to 250°F. Line 2 baking sheets with parchment paper. Prep piping bag with a large star or circle tip, if using. Make sure the tip is large enough for chopped nuts to pass through.
- In the bowl of an electric mixer fitted with a whisk attachment, combine egg whites, cream of tartar and salt. Alternatively, use a clean metal bowl and a hand mixer. Beat on medium speed until the whites are loose and foamy, 2- 3 minutes. Increase speed to high and add granulated sugar slowly (1 tablespoon at a time), until egg whites are stiff and glossy.
- Mix in vanilla extract. Sift powdered sugar and cinnamon over top. Gently fold in until mostly mixed. Fold in chopped hazelnuts.
- Transfer meringue to the prepared pastry bag. Pipe meringue cookies onto prepared sheet pans, keeping them about 1 1/2 inches apart. Alternatively, drop cookies on the sheet by the tablespoon.
- Bake for 1 hour, then turn off oven and let cookies cool in the unopened oven for 1 1/2- 2 hours.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 2 meringues
- Calories: 35
- Sugar: 4g
- Sodium: 13mg
- Fat: 1.8g
- Saturated Fat: 0.1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 4.4g
- Fiber: 0.3g
- Protein: 0.8g
- Cholesterol: 0mg