Christmas Hazelnut Meringue Cookies

7. 10. 2025

Crispy, crunchy cinnamon hazelnut meringue cookies will delight your friends and family this holiday season. Dip in chocolate for a gorgeous touch.

Who wouldn’t fall in love with the soft texture of meringue that melts in your mouth, the pleasant touch of cinnamon and chopped hazelnuts that perfectly complement everything?

So let’s prepare them together!

Ingredients:

• 4 egg whites, room temperature
• ¼ tsp cream of tartar
• ⅛ tsp fine salt
• ½ cup granulated sugar
• 1 teaspoon of vanilla extract
• ½ cup powdered sugar
• ½ tsp ground cinnamon
• 1 cup toasted and skinned hazelnuts (about 4 oz), chopped into pea-sized pieces

Method

Roasted hazelnuts:

• First, prepare the hazelnuts.
• Preheat oven to 350°F. 
• Arrange hazelnuts on a baking sheet and toast for 8- 12 minutes. The skins will darken and look slightly blistered, and the nuts smell fragrant.
• Carefully transfer hot hazelnuts to clean kitchen linen, cover, and let sit until cool enough to handle – about 5 minutes. 
• This stops the nuts from continuing to toast and possibly burn on the sheet pan, and it steams the nuts to loosen the skin.
• Rub the towel over the surface of the nuts to remove the skin.
• Not all of the skin will come off; that’s okay.
• Transfer clean nuts to a cutting board and chop into ¼” pieces. 
• Let cool completely before using in meringues.

Meringue:

• Preheat the oven to 250°F.
• Line 2 trays with baking paper.
• Prepare a pastry bag with a large star or circle tip.
• Make sure the tip is large enough to fit the chopped nuts through.
• In the bowl of an electric mixer fitted with a whisk attachment, combine egg whites, cream of tartar, and salt. Beat on medium speed until the whites are loose and foamy, 2- 3 minutes. 
• Increase speed to high and add granulated sugar slowly (1 tablespoon at a time).
• Beat until the egg whites are stiff and glossy.
• Stir in the vanilla extract.
• Sift the powdered sugar and cinnamon into the mixture.
• Gently fold in until mostly mixed.
• Fold in chopped hazelnuts.
• Transfer the meringue to the prepared pastry bag. 
• Pipe meringue cookies onto prepared sheet pans, keeping them about 1 ½ inches apart. Alternatively, drop cookies on the sheet by the tablespoon.
• Bake for 1 hour, then turn off the oven and let the meringue cool in the closed oven for another 1 ½ – 2 hours.
• Enjoy your meal!

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