1/3 c hazlenuts, toasted, skins removed, and coarsely chopped
Instructions
Preheat oven to 250°. Lightly butter an baking sheet and line with parchment paper. Beat egg whites and cream of tartar with mixer until soft peaks form. Add sugar 1 tbsp at a time beating until stiff peaks form. Sprinkle vanilla and hazelnuts over meringue and gently fold in. Drop by rounded tbsp 2'' apart on sheet. Flatten to a 10½'' disc with the back of the spoon. Make sure at least 1 hazelnut is in the center. Bake 1½-2 hours until dry but still slightly soft. Cool baking sheet in rack. They will crisp as they cool. If cookies become sticky during storage, place on baking sheet and crisp in 300° oven 10 min.
Originally Submitted
12/21/2011
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