These are delicious Italian hazelnut meringue cookies that are made using just 4 simple ingredients. They are crispy and crunchy, with a slightly chewy center.
Preheat oven to 350ºF/180ºC. Spread the hazelnuts out onto a baking sheet and toast for 8-10 minutes or until fragrant and the skins are beginning to split.
Rub skin off the hazelnuts in a kitchen towel. Separate the hazelnut from the skins. Allow to cool.
Line two large baking sheet with parchment paper.
In a food processor, place the hazelnuts and half of the sugar. Pulse until the hazelnuts are chopped but not super fine. Set aside.
Place the egg white and salt in a very clean bowl and whisk until foamy and white.
Gradually add the remaining sugar while whisking.
Whisk until thick and creamy and stiff peaks form.
Fold in the ground hazelnuts and sugar mixture.
Transfer the mixture to a saucepan and set over the heat.
Cook, stirring continuously until the mixture thickens and darkens in color. Start over a medium high heat then turn the heat down to medium low heat as the mixture cooks. Take care that it doesn’t burn at the bottom.
Remove from the heat and work quickly with two teaspoons. Scoop up teaspoonfuls of the mixture and with the other spoon push the mixture off onto the baking sheet forming clumps of the cookie batter. Allow space between each for slight puffing.
Bake at 300ºF/150ºC for 20-25 minutes or until dry.
Notes
Tips for Success
If using the food processor to chop the hazelnuts, be careful not to over process. There should be some coarsely chopped nuts as well as finely chopped nuts.
Grease and fat prevent eggs whites beating up well so check that the bowl is perfectly clean.
Have the egg whites at room temperature for the best volume.
Take care when cooking the meringue. Stir constantly and adjust the temperature as needed.
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