A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Chunky Hazelnut Meringues

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Chunky Hazelnut Meringues Recipe Chunky Hazelnut Meringues Recipe

These sweet, lightly crunchy cookies offer hidden pockets of dark chocolate and toasty nuts. From Alice Medrich's book, Chewy Gooey Crispy Crunchy Melt-In-Your Mouth Cookies, these are a must-add to any cookie buffet.

Connect with us

At a glance

Prep
Bake
Total
Yield
36 to 40 cookies
Nutrition information

Ingredients

Choose your measure:

  • 1 scant cup chopped bittersweet or semisweet chocolate, divided
  • 1 cup toasted and skinned hazelnuts, coarsely chopped, divided
  • 3 large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • 2/3 cup sugar

Instructions

  1. Position racks in the center and lower third of the oven, and preheat the oven to 300°F. Line two baking sheets with parchment.
  2. Set aside about one-third of the chocolate and nuts for topping the cookies.
  3. Combine the egg whites and cream of tartar in a clean, dry bowl. Beat at medium-high speed with an electric mixer until the egg whites are creamy white (instead of translucent) and hold a soft peak when the beaters are lifted. Continue to beat on medium-high speed, adding the sugar a little at a time, taking 1 1/2 to 2 minutes to add it all. The mixture should stand in very stiff peaks when the beaters are lifted.
  4. Use a rubber spatula to fold in the chocolate and nuts until just incorporated.
  5. Drop heaping teaspoonfuls of meringue 1 1/2" apart on the prepared baking sheets. Top each meringue with some of the reserved chocolate and nuts.
  6. Bake for 10 to 15 minutes, until the meringues begin to turn golden.
  7. Swap the baking sheets from top to bottom and turn the oven down to 200°F. Bake for another 1 1/2 hours. Turn off the oven and leave the meringues in it to cool completely (another hour). When the cookies are completely cool, serve with a bit of cinnamon grated over them, or store in an airtight container for up to 2 months.

Nutrition Information

  • Serving Size 1 cookie, 13g
  • Servings Per Batch 36 to 40 servings
Amount Per Serving:
  • Calories 54
  • Calories from Fat 36
  • Total Fat 4g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 5mg
  • Total Carbohydrate 5g
  • Dietary Fiber 0g
  • Sugars 5g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.