Hazelnut Meringue Cookies
Hazelnut Meringue Cookies
Ingredients
- 2 large egg whites
- ¼ cup maple syrup
- ½ t vanilla extract
- ⅛ t cream of tartar
- ¼ cup finely chopped raw hazelnuts
Instructions
- Preheat the oven to 225ºF and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the egg whites, maple syrup, vanilla extract, and cream of tartar.
- Transfer the mixture into a double boiler and continue to mix until the temperature reaches 140ºF. This should take about 5 minutes.
- Remove the pan from the heat and use an electric mixer to beat the mixture into stiff peaks, about 6 minutes. The ideal mixture should have a glossy marshmallow texture.
- Spoon mounds of meringue onto the prepared baking sheet. Make sure to space about 2 inches apart.
- Sprinkle the cookies with hazelnuts on top and bake for 1 hour and 30 minutes.
- Turn the heat off and crack the oven open to let the cookies cool inside for 1 hour. When ready, remove them from the oven and peel the cookies off the parchment paper. Serve immediately or store in an airtight container for up to 1 week.
Nutrition
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