The holiday season is almost upon us which means it's time to bake! These small and super easy Christmas hazelnut meringue 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 from 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!)
Featured in: Christmas Day Dinner Ideas.
Please note that some links in this post lead to affiliate sites, for which Earth, Food, and Fire may be compensated should you complete a purchase. This helps keep us online, creating awesome new content every week. For more information please read our affiliate disclaimer.
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 you're 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 holes as a garnish on top of the cookies.
Making The Meringue Base
To start, whip the egg whites and sugar until stiff peaks form. I use my Kitchen Aid stand mixer for this (I use it to make bread dough, cookies, and muffins), though you can use a handheld mixer or even whip the meringue by hand.
Add the ground hazelnuts to the whipped meringue, by gently folding under the ground nuts until evenly distributed.
Using a 1 tablespoon 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 off the sheet without the middle starting to sag down. Cool the cookies on a wire rack to prevent them from going soggy.
That's it! These simple cookies will crisp up as they cool and are the perfect Christmas cookie! I love baking cookies throughout December, they make such excellent presents, and are ideal for bake exchanges!
More Christmas Cookie Recipes
If you're looking for more Christmas Baking, try these:
- German Vanillekipferl Cookies
- Chocolate Meringue Cookies
- Traditional Shortbread Cookies
- Glazed Lemon Shortbread Cookies
- Festive Pastel-Colored Sugar Cookies (Great For Making With Kids)
- or my Canadian Nanaimo Bar recipe!
Made the recipe? Comment & Rate it below, then take a picture and tag me on Facebook. For more from scratch recipes, follow me on Facebook & Pinterest.
Recipe
Toasted Hazelnut Meringue Kisses
Equipment
Ingredients
- ½ cup toasted whole hazelnuts as garnish
- 1.5 cups ground hazelnuts 160 grams
- ⅔ cups white sugar 165 grams
- 2 egg whites
Instructions
- Whip the egg whites and sugar until stiff peaks form.
- Add the ground hazelnuts to the whipped meringue,folding under the ground nuts until evenly distributed.
- Using a 1 tablespoon 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 off the sheet without the middle starting to sag down. Cool the cookies on a wire rack to prevent them from going soggy.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
susan popenoe
So happy to find this recipe! Mine got lost years ago! I remember as a kid it was my job to prepare the filberts! Very time consuming-cracking, removing left any shell particles, and then grinding! I had searched years ago for the recipe but didn't find one that matched --I'm sure this is it! Can't wait to try! I'm 76 years old.
Chef Markus Mueller
Wow! I hope it is as you remembered! This recipe came straight from my mother which she brought with her when she immigrated to Canada from Germany! I have many fon memories of baking Christmas cookies as well! It was something that was always a family tradition! I still get a tin of these as well as the vanillekipferl in the mail every year !
Kathleen Storrer
59 years ago this year's Christmas my husband introduced me to this recipe, I triple it and make at least 2 batches
It is such a family favorite; I grow my own Hazelnuts. And make double amount batches.
You can find Hazelnut flavoring online if you want to enhance the flavor. I often
do
But it is not necessary
I also dip the tips in a hazelnut flavored frosting on elongated cookies.
Chef Markus Mueller
Lucky! I wish I could grow my own hazelnuts...I should look into this and see if it is possible to grow hazelnuts in our area! Glad you enjoyed the recipe!
Keri
Made these yesterday and the entire batch of cookies are gone. Simple to make and definitely delicious! Thanks for sharing?
Christina
These are fantastic! Turned out exactly as directed.
Chef Markus Mueller
Glad To here it Christina!
Elke
Loved these cookies, so easy to make and delicious. Also got lots of compliments and recipe requests
Markus Mueller
I'm glad you liked them so much!Thanks for letting me know!
Joanne Ochej
Fabulous recipe! They're easy to make, very tasty AND gluten free. I don't think I can keep them just for Christmas baking~
Markus Mueller
Glad they worked out for you Joanne!
Annika
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!
Vicky Chin
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 !
Markus Mueller
Your welcome. Let me know how they turn out!
Nicoletta @sugarlovespices
Beautiful and delicious cookies! We have something similar in Italy called brutti ma buoni, with hazelnuts and walnuts mixed. Love them!
Markus Mueller
Do you have a recipe? I'd love to try them!
Teresa
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.
Markus Mueller
They sure are.. These are one of my favorites!
Dr. Kimberley | Healthy Life Redesign
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!
Markus Mueller
I know! I love that they only use 4 ingredients.. Makes the prep and clean up go fast.
Colleen Milne
I love these; so simple and the meringue make them so light, I need to try! Thanks for posting, Markus
Markus Mueller
They really are so easy.. and delicious!