2 baking trays or cookie sheets (lined with parchment paper or silicon liners)
Ingredients
2Large egg whites
115grams(4oz)Fine white sugar (caster sugar)
50grams(1.75oz)Ground hazelnuts Or whole hazelnuts
Instructions
How to make ground hazelnuts
Preheat the oven to 190 degrees Celsius/375 degrees Fahrenheit.
Scatter the hazelnuts on a cookie sheet or baking tray and put them in the oven for around 5 minutes. Take care that they do not burn.
Remove from the oven and allow to cool completely. Rub hazelnuts between slightly damp hands to remove skins.
Blend the skinned toasted hazelnuts to make hazelnut meal.
Hazelnut meringue cookies
Preheat oven to 150 degrees Celsius / 300 degrees Fahrenheit and prepare lined baking sheets.
Whisk egg whites in a large bowl until soft peaks form.
Slowly add white sugar until a mixture forms with stiff glossy peaks.
Fold in the ground hazelnuts with a spatula until fully incorporated but do not overmix.
Fill a piping bag with a round nozzle attachment with the hazelnut meringue mixture and pipe small round meringue cookies onto baking sheets.
Bake meringue cookies for 15 minutes, then turn the oven off but leave them inside to cool completely and dry out.
Notes
Oven temperatures vary, use a digital thermometer to check yours is correct. These meringue cookies are small, so they will cook fast, but for the best results, leave them in the cooling oven to dry out as instructed. Try not to open the oven door as they bake as this alters the baking environment. Use the interior oven light to check that the tips are not burning, when you can see them starting to turn brown, this is a sign they are done.