Hazelnut Meringues

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  • 45 min prep time
  • 2 hr 30 min total time
  • 6 ingredients
  • 24 servings


cup hazelnuts (filberts)
cup powdered sugar
egg whites
teaspoon cream of tartar
cup superfine sugar
teaspoon almond extract


  1. 1 Heat oven to 350°F. Place hazelnuts in single layer on ungreased cookie sheet. Bake at 350°F. for 10 minutes or until skins begin to loosen and hazelnuts turn golden brown.
  2. 2 Remove hazelnuts from oven; place on towel. Wrap towel around hazelnuts; let stand 10 minutes. Rub hazelnuts with towel to remove as much skin as possible.
  3. 3 In food processor bowl with metal blade, combine hazelnuts and powdered sugar. Process until fine powder forms. Set aside.
  4. 4 Reduce oven temperature to 200°F. Line cookie sheets with parchment paper. In large bowl, beat egg whites with electric mixer at medium speed until foamy. Beat in cream of tartar. Increase speed to high; beat until soft peaks form. Slowly beat in superfine sugar. Continue beating until egg whites are glossy and stiff. Beat in almond extract. Quickly fold in nut powder.
  5. 5 Place meringue mixture in large decorating bag or resealable gallon plastic bag fitted with 1/2-inch open star tip. Pipe meringue into star shapes onto paper-lined cookie sheets.
  6. 6 Bake at 200°F for 1 1/4 to 1 1/2 hours or until crisp. Cool on cookie sheet for 15 minutes or until completely cooled. Gently remove from parchment paper.




Nutrition Information

Recipe Step Photos

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