Hazelnut Meringues

Hazelnut Meringues

Add a nutty taste to meringue cookies with hazelnut – delicious baked dessert to serve a crowd.

Prep Time



Total Time






cup hazelnuts (filberts)
cup powdered sugar
egg whites
teaspoon cream of tartar
cup superfine sugar
teaspoon almond extract
  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. 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. In food processor bowl with metal blade, combine hazelnuts and powdered sugar. Process until fine powder forms. Set aside.
  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. 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. 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.
Makes 2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
The superfine and powdered sugars in these meringue cookies ensure that they will be light in texture. To make superfine sugar, place granulated sugar in the bowl of a food processor fitted with a metal blade. pulse sugar briefly until very fine.
A small amount of almond extract in nut-based recipes brightens and intensifies the nutty flavor, no matter which nut is used.
Storage Tip
Store these meringue cookies in an airtight food storage plastic bag, then in a tightly sealed container for up to 2 weeks.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 25
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 0mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 3g),
  • Protein 0g;
Percent Daily Value*:
    • 1/2 Fruit;
    • 1/2 Other Carbohydrate;
    *Percent Daily Values are based on a 2,000 calorie diet.