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 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.
Keyword german christmas cookies, meringue cookies
Toasted Hazelnut Meringue Kisses https://www.earthfoodandfire.com/hazelnut-meringue-cookies/ November 27, 2016