Transform leftover egg whites into crisp, nutty hazelnut meringues with this simple method
In short: If you have leftover egg whites from baking, these hazelnut meringues offer a refined alternative to standard cookies. This guide walks through the precise process of roasting, skinning, and folding hazelnuts into a glossy, stiff-peaked meringue base for a perfect, hollow-sounding finish.
To prepare these meringues, start by roasting 100g of hazelnuts at 400ºF (200ºC) for about five minutes. After cooling, rub the nuts in a tea towel to remove their papery skins. The texture relies on a mix of roughly and finely chopped nuts, which are folded into a base of egg whites whisked with cream of tartar, 75g of Demerara sugar, 1 tsp of cinnamon, and 1 tsp of vanilla extract.
The mixture is dropped by large tablespoonfuls onto parchment-lined sheets and baked at 225ºF (110ºC) for approximately 90 minutes. The cookies are finished by allowing them to dry out in the cooling oven once the heat is turned off, ensuring they are dry and sound hollow when tapped.
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- Summary by Intellect · source: 🔵 How To Make Hazelnut Meringues Cookies Recipe
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