Hazelnut Meringues

These make a light, crispy meringue with the richness of nuts. You can easily substitute ground pistachios or macadamia nuts for the hazelnuts in the recipe.

Makes: 48Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy

Makes: 48


  • 8 egg whites
  • 1⁄4 tsp. cream of tartar
  • 1 lb. confectioners’ sugar, sifted
  • 2 tsp. ground cinnamon
  • 1 lb. ground hazelnuts


  • Preheat oven to 325°F. Line 2 large baking sheets with parchment paper.
  • Beat egg whites and cream of tartar until soft peaks begin to form. Gradually add sugar and cinnamon; beat until stiff, glossy peaks form. Fold in nuts.
  • Pipe onto parchment with a pastry tube, or drop by teaspoon.
  • Bake 20 minutes or until dry. Remove from baking sheets immediately.