Hazelnut Meringue Cookies
These cookies are easy to make and will last for a week—and they are gluten free! Sometimes I don't roast the hazelnuts, but you have to grind the hazelnuts. I try to rub off some of the black skin before grinding them. Not roasting them will produce a moister cookie, since roasting removes moisture from the nuts. But I have to admit I do prefer the cookies that are made with roasted hazelnuts.
(Makes 35 to 40 cookies)
2 cookie sheets
2 1/2 cups hazelnuts (12 ounces )
1 cup fine sugar
3 egg whites
Roast the hazelnuts on a cookie sheet in a preheated oven at 350° for about 10 to 15 minutes. A light golden brown is all you want, otherwise they will turn bitter. Immediately after removing the hazelnuts from the oven, rub them in a kitchen towel to remove the skin. Put the peeled nuts in a bowl and roast the nuts where the skin did not come off for a couple more minutes and rub them in a towel again. Not all the skin will come off. These roasted nuts make a great snack and taste fabulous in salads, so roast some extra.
Beat the egg whites in a stand-up mixer until stiff, slowly adding the sugar and continue beating until the mixture becomes glossy. It will take a minute or so. Add the ground hazelnuts and mix well. Using two spoons, put the dough on a baking sheet covered with parchment paper that has been sprayed with canola oil (see picture above). You will have two baking sheets of cookies. I added a chocolate chip on half of the cookies. Bake the cookies for 20 to 25 minutes at 325° in the middle of the oven. Loosen the cookies from the paper and let them cool.
Recipe by Sunnycovechef.com