Nut Meringue Cookies

Nut Meringue Cookies

Today's cookie could not be simpler and is a real treat for those who love sweet meringues and crunchy nuts. I've used ground hazelnuts in the cookies pictured but you can substitute any nut you like. These cookies seem more like candy and will melt in your mouth with a crispy sugary exterior and a slightly chewy interior when baked just right.

2 cups ground nuts
1 cup sugar
2 egg whites
1 tsp vanilla extract

Beat the egg whites and vanilla to soft peaks and slowly start beating in the sugar a table spoon at a time until all the sugar is incorporated and the meringue is light and fluffy. Very gently fold in the ground nuts. Drop by heaping teaspoonfuls, 2 inches apart on a parchment lined baking sheet.

Bake at 350 degrees F for 15 minutes until golden. Let rest on the sheet for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Because meringues don't like humidity, I don't think these would freeze particularly well.

Nut Meringue Cookies

Today's cookie could not be simpler and is a real treat for those who love sweet meringues and crunchy nuts. I've used ground hazelnuts in the cookies pictured but you can substitute any nut you like. These cookies seem more like candy and will melt in your mouth with a crispy sugary exterior and a slightly chewy interior when baked just right.

2 cups ground nuts
1 cup sugar
2 egg whites
1 tsp vanilla extract

Beat the egg whites and vanilla to soft peaks and slowly start beating in the sugar a table spoon at a time until all the sugar is incorporated and the meringue is light and fluffy. Very gently fold in the ground nuts. Drop by heaping teaspoonfuls, 2 inches apart on a parchment lined baking sheet.

Bake at 350 degrees F for 15 minutes until golden. Let rest on the sheet for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Because meringues don't like humidity, I don't think these would freeze particularly well.