A crispy yet chewy meringue recipe filled with chopped hazelnuts. A great meringue recipe used for cookies, cakes and other desserts.
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.
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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