Naturally meringue tends to be on the sweet side. The addition of nuts to the meringue though, not only adds a very nice nutty flavor, but also brings down the sweetness of light and airy cookies. These Hazelnut Meringues are definitely my favorite, since I am a big fan of hazelnuts, but you can use this recipe with any kind of 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 Kiev cake, both the original version as well as the Chocolate version.

This is not to say that you couldn’t dip the Hazelnut Meringues in chocolate sauce, or 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!

Hazelnut Meringue

Ingredients:

• recipe of Basic Meringue
• 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:

Line the back of a 12in x 18in sheet pan or a cookie sheet with parchment paper. Preheat oven to 225F.

Prepare meringue according to the recipe.

Meanwhile, roughly chop 1 cup of hazelnuts. If you’re planning to pipe your meringue with a piping tip, you will need to 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 amount of strokes (about 15 strokes).

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 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, take ONE cookie 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.

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Hazelnut Meringue Cookies

5 from 6 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

• 1 recipe of Basic Meringue
• 1 cup lightly roasted hazelnuts or any other nut, roughly chopped
• +1/4 cup lightly roasted hazelnuts chopped - if you would like to sprinkle some on top of each meringue as well.

Instructions

1. Line the back of a 12" x 18" rimmed sheet pan or a cookie sheet with parchment paper. Preheat oven to 225F with the rack centered.

2. Prepare meringue according to the recipe.

3. Meanwhile, roughly chop 1 cup of hazelnuts. If you're planning to pipe your meringue with a piping tip, you will need to chop the hazelnuts very fine so they do not clog up the tip.

4. Add chopped hazelnut pieces to the whipped meringue.

5. Carefully, with folding motion (going under, and over) incorporate the hazelnuts into the meringue with minimal amount of strokes.

6. Fit a pastry bag with a large french open star tip and fill the bag with hazelnut meringue.

7. Pipe the stars onto parchment paper in 25-30 mounts spacing them about 1- 1.5 inches apart OR use two spoons to spoon the meringues. Sprinkle meringues with chopped hazelnuts if you wish. You can make the mounts as even or rough as you want.

8. Bake in preheated to 225F oven for 2 hours. To check if the hazelnut meringues are done drying, remove one meringue and break it in half. Let cool and check the center. If the center is dry, the meringues are done.

   Turn off the oven, leave the oven door ajar by putting a wooden spoon in the crack. Allow to completely cool.

Nutrition Facts

Hazelnut Meringue Cookies

Amount Per Serving

Calories 30 Calories 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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If you would like to make the meringue into 2 cake layers or disks follow instructions below:

Fill the pastry bag with the prepared meringue.
Draw two 9 inch circles on a 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 preheated oven for 2 hours for softer on the inside meringue, and 3 hours for completely dry meringue.

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Hazelnut Meringue - {TWO 9 inch DISKS}

5 from 5 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: American

Keyword: meringue cookies

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Ingredients

• 1 recipe ofBasic Meringue
• 1 cup lightly roasted hazelnuts or any other nut, roughly chopped
• +1/4 cup lightly roasted hazelnuts chopped - if you would like to sprinkle some on top of each meringue as well.

Instructions

1. Line the back of a 12in x 18in sheet pan or a cookie sheet with parchment paper. Preheat oven to 225F.
2. Prepare meringue according to the recipe.

3. Meanwhile, roughly chop 1 cup of hazelnuts. If you're planning to pipe your meringue with a piping tip, you will need to chop the hazelnuts very fine so they do not clog up the tip.

4. Add chopped hazelnut pieces to the whipped meringue.
5. Carefully, with folding motion (going under, and over) incorporate the hazelnuts into the meringue with minimal amount of strokes.
6. Fill the pastry bag with the prepared meringue.
7. Draw two 9 inch circles on a parchment paper. Turn the paper over. Set the parchment paper on a 12x18 inch baking pan/sheet.
8. 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.
9. Bake in preheated oven for 2 hours for softer on the inside meringue, and 3 hours for completely dry meringue.

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If you overmix the meringue with nuts, the meringue will lose too much air and the air pocket will become bigger than they need to be. This will cause the meringues to be darker in color like the ones pictured below. This does not affect the taste much, so this is not a big deal, unless presentation is important to you. Just an FYI.