5 from 4 votes
Hazelnut Meringue - Light, crispy and full of hazelnut flavor this meringue is perfect with a cup of tea or as part of a cake | Let the Baking Begin!
Hazelnut Meringue Cookies
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins

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

Course: Dessert
Cuisine: Ukrainian
Keyword: meringue cookies
Servings: 25 cookies
Author: Marina | Let the Baking Begin!
  • 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.
  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. 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 inch to 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.
Recipe Notes

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.