cinnamon hazelnut meringue cookies

crunchy hazelnut meringue cookies with cinnamon

Crispy, crunchy cinnamon hazelnut meringue cookies will delight your friends and family this holiday season. Dip in chocolate for a gorgeous touch.


  • 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


  1. 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.
  2. 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. 
  3. Mix in vanilla extract. Sift powdered sugar and cinnamon over top. Gently fold in until mostly mixed. Fold in chopped hazelnuts.
  4. 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.
  5. Bake for 1 hour, then turn off oven and let cookies cool in the unopened oven for 1 1/2- 2 hours.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Keywords: hazelnut meringues