Hazelnut Meringue Cookies

  • Prep Time 20 min
  • Total Time 50 min
  • Makes: 24 cookies


  • 2 cups whole, shelled hazelnuts 500 mL
  • 2 egg whites
  • 1 cup sugar 250 mL
  • 1 tsp vanilla extract 5 mL


  • Step 1

    Preheat oven to 325°F (160°C). Spread hazelnuts on baking sheet. Bake 6 to 8 min. or until fragrant and skins are blistered. Cool slightly then wrap in clean tea towel and rub to remove skins. Place nuts in food processor. Pulse to a fine meal. Set aside. Increase oven temperature to 350˚F (180˚C).

  • Step 2

    In bowl, beat egg whites with hand mixer until soft peaks form. Gradually, beat in sugar to stiff glossy peaks. Beat in vanilla. Fold in ground hazelnuts until just combined.

  • Step 3

    Drop batter by tablespoonfuls on parchment paper-lined baking sheets, 2-in. (5-cm) apart. Bake 18 to 20 min., or until firm to the touch and lightly golden.

  • Step 4

    Remove from oven. Let stand on baking sheet 5 min. before transferring cookies to rack to cool completely. Store in airtight container up to 1 week.


Drizzle with melted chocolate or sandwich chocolate hazelnut spread between two cookies to make hazelnut sandwich cookies.

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Nutrition Facts

  • Nutrition Description Per serving (1 cookie):
  • Calories 120
  • Fat 7 g
  • Saturated Fat 0.5 g
  • Carbs 10 g
  • Sugar 9 g
  • Protein 2 g
  • Cholesterol 0
  • Fibre 1 g
  • Sodium 5 mg