Hazelnut Meringues

These meringue cookies are all about patience. Four egg whites whipped stiff with sugar, folded with chopped hazelnuts, then baked low and slow at 250°F (120°C) for three hours. The long bake dries them out completely, leaving you with a cookie that’s crisp on the outside and slightly chewy in the center.

Adding the sugar two tablespoons at a time is the step you cannot rush. Each addition needs to dissolve fully into the whites before you add the next. Dump it all at once and the meringue weeps, pools, and never sets up properly. You’ll know it’s ready when the mixture is stiff, glossy, and holds a sharp peak when you lift the whisk.

Fold the hazelnuts in quickly and gently. Overworking the meringue at this stage deflates all the air you just spent ten minutes building. A few swift strokes with a spatula are all you need.

Chef Tips

• Use room temperature egg whites. Cold whites take longer to whip and don’t reach the same volume as warm ones.
• Make sure your bowl and whisk are completely grease-free. Even a trace of fat from a fingerprint prevents egg whites from whipping properly.
• After three hours in the oven, turn it off and leave the meringues inside with the door cracked. Letting them cool slowly in the residual heat prevents cracking.

Variations

• Dip the bottoms of cooled meringues in melted dark chocolate for a fancy holiday finish.
• Replace hazelnuts with toasted pistachios for a green-flecked, slightly sweeter cookie.
• Add half a teaspoon of vanilla extract to the whites before whipping for a warmer flavor base.