Light and nutty these hazelnut meringue cookies are perfect for the holidays.

Toasted Hazelnut Meringue Cookies

The holiday season is almost upon us which means it’s time to bake! These small and super easy Christmas cookies are the perfect addition to any sweets platter or treat bag for the holiday season. I like to get my Christmas baking done early ( or not at all), but realistically for most people Christmas baking can be a chore and is left to the last minute. That’s where these Toasted Hazelnut Meringue Cookies come in.  Easily made start to finish in 30 minutes, they are a light and delicious alternative to all the heavy, cream rich desserts prevalent this time of year (not that there is anything wrong with a rich unhealthy dessert once in a while!)

Light and nutty these hazelnut meringue cookies are perfect for the holidays.

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German Hazelnut Meringue Cookies

Based on an old German recipe my mother gave me, these Hazelnut Meringue Cookies only require 4 ingredients.

Whole toasted hazelnuts -as garnish

2 eggwhites

125g white sugar

160g ground toasted hazelnuts

Simple eh!?  You can toast the hazelnuts yourself or buy them pre-roasted if your short on time. I like buying the nuts whole with the shell on because you get a fresher tasting hazelnut and cracking them is always fun! Once cracked out of the shell gently toast on a cookie sheet in the oven at 350F for 10 minutes. You can remove the brown skin’ on the nuts by rubbing the toasted hazelnuts between to dry cloths. If you have trouble finding ground hazelnuts, you can blitz the hazelnuts yourself in a food mill or electric coffee grinder until powdery.  Keep a few whole as a garnish on top of the cookies.

Making The Meringue Baseehip the eggs and the sugar until stiff peaks form for these hazelnut meringue cookies.

To start, whip the egg whites and sugar until stiff peaks form. I use my Kitchen Aid (affiliate)stand mixer for this (I use it to make bread dough, cookies, muffins), though you can use whatever you have available.

Add the ground hazelnuts to the whipped meringue, by folding under the ground nuts until evenly distributed.

Mix the ground hazelnuts into the meringue mixture.

Using a 1 Tbsp measure, scoop out globs of the batter and drop them onto a cookie sheet lined with parchment paper. Let them sit for a minute or two, to slightly spread and form even round circles. Top each cookie with a toasted hazelnut as garnish.

Bake the Hazelnut Meringue Cookies at 325F for 15 to 20 minutes or until you can lift a cookie of the sheet without the middle starting to sag down. Cool the cookies on a wire rack to prevent them from going soggy.These Hazelnut Meringue Cookies take 30 minutes to make and only require four ingredients!!

That’s it! These simple cookies will crisp up as they cool and are the perfect (in my opinion) Christmas cookie! I love baking cookies throughout December, they make such excellent presents, and are ideal for bake exchanges! If you’re looking for more Christmas Baking, try these German Vanillekipferl Cookies, or my Canadian Nanaimo Bar recipe!

Tried the recipe? Take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me on Instagram & Pinterest

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Calories
2165 cal
Fat
139 g
Carbs
166 g
Protein
87 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 24 cookies

Toasted Hazelnut Meringue Kisses

These German Hazelnut Meringue Cookies are light and oh so delicious! Perfect for the holidays and they only take half an hour to make! #hazelnut #cookies #christmas #baking #german #glutenfree

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1/2 cup toasted whole hazelnuts as garnish
  • 160 grams ground hazelnuts
  • 125 grams white sugar
  • 2 egg whites

Instructions

  1. Whip the egg whites and sugar until stiff peaks form.
  2. Add the ground hazelnuts to the whipped meringue,folding under the ground nuts until evenly distributed.
  3. Using a 1 Tbsp measure, scoop out globs of the batter and drop them onto a cookie sheet lined with parchment paper. Let them sit for a minute or two, to slightly spread and form even, round circles.
  4. Top each cookie with a toasted hazelnut as garnish.
  5. Bake the Hazelnut Meringue Cookies at 325F for 15 to 20 minutes or until you can lift a cookie of the sheet without the middle starting to sag down. Cool the cookies on a wire rack to prevent them from going soggy.
Cuisine: German | Recipe Type: Baking
7.6.6
25

 

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These German Hazelnut Meringue Cookies are light and oh so delicious! Perfect for the holidays and they only take half an hour to make! #hazelnut #cookies #christmas #baking #german #glutenfree

14 Comments

  1. I love these; so simple and the meringue make them so light, I need to try! Thanks for posting, Markus
  2. So simple! Who would have thought these cute and tasty little cookies could be so easy to throw together! I bet that they taste delicious and I love that they're also gluten and dairy-free!
  3. Those would look lovely on a Christmas platter! I find traditional cookies like this one are the ones people look forward to year after year.
  4. Beautiful and delicious cookies! We have something similar in Italy called brutti ma buoni, with hazelnuts and walnuts mixed. Love them!
  5. Lovely cookies ! My daughter and I love meringue cookies ! Love the addition of hazel nuts. It looks really easy to make too ! Pinning it and will give it a try ! Thanks for sharing !
  6. My husband is partly German and I know this recipe quite well! Every time he makes creme brulee and we have 8 egg whites to spare, this is my go-to recipe! Thanks for sharing your family's version, I will give it a go... just need to make some creme brulee first!
  7. Fabulous recipe! They're easy to make, very tasty AND gluten free. I don't think I can keep them just for Christmas baking~

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