July 28, 2017
- 5 from 7 votes
- 6 comments
- #Basics / How-to
- #Cookies
- #Dessert
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Naturally, meringue tends to be on the sweet side. Adding nuts to the meringue adds a lovely nutty flavor and brings down the sweetness of the light and airy cookies. These Hazelnut Meringues are my favorite since I am a big fan of hazelnuts, but you can use this recipe with any nut.
Which nut will you use to make these cookies?
These meringues are great on their own, but you can also use this recipe to make the meringue layer for the Kyiv cake, both the original and the Chocolate versions.
This is not to say that you couldn’t dip the Hazelnut Meringues in chocolate sauce, sandwich them with some dulce de leche buttercream, or spread the meringue into a disk and make the Hazelnut Meringue into a layer cake. So many options, so little time!
Wonder what the best way to serve these cookies is? Sandwich them with this delicious Nutella Buttercreamor regular mousseline cream and get the most delicious Hazelnut Meringue Bombs.
Hazelnut Meringue
See the detailed recipe and ingredients at the bottom of the post
Ingredients:
- egg whites from large eggs
- granulated sugar
- salt
- lightly roasted hazelnuts (or any other nut), roughly chopped
- lightly roasted hazelnuts, chopped – if you would like to sprinkle some on top of each meringue as well.
How to make Hazelnut Meringue (overview)
- Line the back of a 12in x 18in a sheetpan or a cookie sheetwith parchment paper. Preheat oven to 225F.
- Whip the egg whites and sugar until thick, white, fluffy, and very shiny.
- Meanwhile, roughly chop 1 cup of hazelnuts. If you plan to pipe your meringue with a piping tip, you must chop the hazelnuts very fine so they do not clog up the tip.
- Add chopped hazelnut pieces to the whipped meringue.
- Carefully, with folding motion (going under and over), incorporate the hazelnuts into the meringue with minimal strokes (about 15).
- Fit a pastry bag with a large French open star tip and fill the bag with hazelnut meringue. You can use a ziplock with just a snipped tip. The opening must be at least 1/2 an inch wide.
- Pipe the stars onto a parchment-lined baking sheet about 20-25 mounts, spacing them about 1 inch to 1.5 inches apart.
- OR use two spoons to spoon the mounts.You can make the mounts as even or rough as you want.
Sprinkle meringues with chopped hazelnuts if you wish. - Bake in preheated to 225F oven for 2 hours.
TIP:To check if the cookies are done baking, takeONEcookie out and break in half. Allow to cool. Check the inside of the meringue. If it is dry on the inside, turn off oven, leave the oven door ajar by putting a wooden spoon in the crack. Allow to completely cool.
Tip #2:try not to leave the door open for too long when removing one cookie to check for donneness, as this can deflate the meringue and ruin it. Minimally open the door and shut the door slowly. Banging the oven door when shutting before the meringues are dry can also deflate them.
If you would like to make the meringue into 2 cake layers or disks, follow the instructions below:
- Fill the pastry bag with the prepared meringue.
Draw two 9-inch circles on parchment paper. Turn the paper over. Set the parchment paper on a 12×18-inch baking pan/sheet. - Now, in a swirling motion, fill the two 9-inch circles with the meringue, dividing it evenly between the two circles. Smooth the tops with an offset spatula or a knife. Sprinkle more chopped hazelnuts on top of the meringue disks if you wish.
- Bake in a preheated oven for 2 hours for softer meringue on the inside and 3 hours for completely dry meringue.
Check out these other Meringue recipes:
- Hazelnut Meringue Cake – A delicious meringue cake!
- Hazelnut Meringue Bombs – Crunchy hazelnut meringue and Dulce de leche buttercream.
- Meringue Cookies – A classic meringue cookie recipe.
Hazelnut Meringue Cookies
5 from 7 votes
A crispy yet chewy meringue recipe filled with chopped hazelnuts. A great meringue recipe used for cookies, cakes and other desserts.
Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: Ukrainian
Keyword: meringue cookies
Calories: 30 kcal
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 25 cookies
Ingredients
- 4 largeegg whites
- 1cupgranulatedsugar
- 1/8teaspoonsalt
- 1cuplightly roasted hazelnutsor pecans/walnut/pistachio, roughly chopped
To sprinkle on top
- 1/4cuplightly roasted hazelnutschopped - if you would like to sprinkle some on top of each meringue as well.
Instructions
Make the Hazelnut Meringue
Prep:
Line the back of a 15" x 21" rimmed sheet pan or a cookie sheet with parchment paper. Preheat oven to 225F with the rack centered.
Make the Meringue
Prepare meringue according to the recipe. Or follow the directions below.
Into a thoroughly cleaned, absolutely grease-free bowl, add the 4 large egg whites.
Add 1 cup granulatedsugar and a 1/8 teaspoon salt to the liquid egg whites and whip on medium-high speed for about 15 minutes. Or until the meringue balls around the whisk, looks thicky, fluffy and very shiny.
If using a handheld mixer this might take about 5-10 minutes longer.
Chop the hazelnuts: Meanwhile, roughly chop 1 cup lightly roasted hazelnuts. If you plan to pipe the meringue with a piping tip, you will need to chop the hazelnuts very fine so they do not clog up the pipnig tip.
Sift: Add the chopped nuts to a mesh sieve and sift the finer nut pieces out. Use those fine pieces for something else. Use the large pieces left inside the strainer in the next step
Add the hazelnuts to the meringue and carefully fold them in. Go under, and over with the spatula to incorporate the hazelnuts into the meringue with a minimal amount of strokes.
How to pipe/shape the meringues (small mounds, or disks)
To pipe the meringue into mounds or a disk use either a 16-inch large piping bag or two teaspoons.
If using a piping bag, fit it with a large French open star tip and fill the bag with hazelnut meringue. Twist the open end closed.
To shape the meringue mounds:
Pipe the meringues onto prepared parchment paper in 25-30 mounts, spacing them about 1 - 1.5 inches apart.
Or use the two-spoon method - scoop the meringue with one spoon and scrape it off onto the parchment with the other spoon.
Sprinkle meringues with 1/4 cup lightly roasted hazelnuts you wish. You can make the mounts as even or rough as you want.
Bake in a preheated oven at 225F for 2 hours. To check if the hazelnut meringues are done drying, remove one meringue and break it in half. Let it cool and check the center. If the center is dry, the meringues are done.
To make the disk-shaped meringue (9-inch round)
Draw two 9-inch circles on the prepared parchment paper. Turn the paper over. Set the parchment paper on an upside-down 15" x 21" baking pan/sheet.
Now, in a swirling motion, fill the two 9-inch circles with the meringue, dividing it evenly between the two circles.
Smooth the tops with an offset spatula or a knife. If you wish, sprinkle more chopped hazelnuts on the meringue disks.
Bake in a preheated oven for 2 hours for softer meringue and 3 hours for completely dry meringue.
Turn off the oven, leave the door ajar by putting a wooden spoon in the crack. Allow to completely cool.
Nutrition Facts
Hazelnut Meringue Cookies
Amount Per Serving
Calories 30Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Potassium 33mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin C 1mg1%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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French, Italian, Egg White, Hazelnuts, Meringue
Marina | Let the Baking Begin
Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...
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Erica
I am trying to see the method for making the Nutella buttercream but it just links me to the meringue method. Pls advise how to see the method for the buttercream on the Nutella hazelnut meringue cake
· Reply
Marina | Let the Baking Begin
Here’s the link – https://letthebakingbegin.com/2017/08/nutella-custard-buttercream/
· Reply
Olya
I’ve made these several times and they are simply amazing!
I would like to make these for an event. How far in advance can I make these meringue cookies? And how would you reccommend storing them?
Thanks for recipe!· Reply
Marina | Let the Baking Begin
Hi Olya!
This is awesome! thanks for sharing your success! I have made them up to 4-5 days in advance and in my opinion they only get better. They do become more fragile as they become softer on the inside, but still very good. I keep them in a closed box in the fridge and they store just fine. If the meringue is properly made it will not seep syrup or become soggy.· Reply
You have made my day ! Love hazelnuts and using them this way is completely new level tome ! Thank you so much !
· Reply
Marina | Let the Baking Begin
Wait until you see what else you can make with these! Check out the new post in about 30 minutes 😀
· Reply
