German Hazelnut Meringue Cookies Recipes

GERMAN HAZELNUT MERINGUE COOKIES

Steps:

• Cream butter and sugar for 5 minutes, add the egg and stir to combine. Mix all the dry ingredients and add to the butter mix. Combine until a smooth batter forms. Dump onto a a layer of cling film, cover with another layer of cling film and shape into a disk. Wrap and chill for 2 hours.
• Let the dough warm up at room temperature for about 5 minutes before rolling it out, especially if it was chilled for a long time.
• Whisk egg whites with salt and cream of tartar until soft peaks form. Add icing sugar bit by bit while continuing to whisk until very stiff peaks form. Fold in the ground and chopped nuts along with chocolate chips using a rubber spatula.
• Preheat oven to 200 C or 392 F and line 2 baking trays with parchment paper.
• Roll out your pastry to about 4 mm and cut out circles with a round cookie cutter (mine was 10 cm). Spoon a heaping tablespoon of hazelnut meringue onto one half of the circle and fold the upper half over the filling. The filling should peek out the front. It will not run out while baking. The cookies should not be closed or sealed.
• Bake the cookies for 12 minutes, then take out off the oven and let cool on the tray. Dust with icing sugar and store in metal tins. They keep for 2 weeks.

GERMAN ROASTED HAZELNUT MERINGUE COOKIES

Steps:

• Toast the raw hazelnuts, cool and remove skin.
• In a medium size mixing bowl, add softened butter and sugar; run the mixer at high speed for 5 minutes until creamed and fluffy.
• Mix the egg in the mixture at low speed.
• Combine the rest of ingredients together and then gently fold all into a creamed butter mix. Mix by hand just until everything comes together.
• Transfer the dough to a plastic film stretched on a counter. Shape the dough into an oblong disc shape, about 20 mm (3/4") thick, wrap in a plastic film and refrigerate for 2 hours.
• In a medium size mixing bowl at high speed, mix together egg whites and cream of tartar until soft peaks are formed. Gradually add confectioner's sugar at low speed and then finish up at high speed with meringue looking shiny and stiff peaks.
• Combine together all the rest of the dry ingredients and then using a rubber spatula, gently fold into egg whites. Do not over mix and deflate the egg whites!
• Preheat the oven to 200 ºC (390 ºF) with rack in the middle of the oven.
• Line the baking pan with parchment paper.
• Take the dough out of fridge and let acclimatize for about 5 minutes.
• Using a rolling pin, roll the dough between two plastic films to approximately 4 mm (1/4") thickness.
• Using a 10 cm (4") cookie cutting mold, cut circular shapes in the stretched dough.
• Carefully remove one cookie dough at a time. Fill half of the shape right to the edge with healthy tablespoon of meringue mixture, fold the other dough half over, sandwich like, and place it on the parchment paper. Do not press or seal the dough ones it is filled with meringue mixture filling. Meringue should slightly peak out and it will not run out during the baking.
• Repeat the process with the rest of the cookies. Collect the dough around the edges, knead together, roll out and repeat the process until the dough is completely used up.
• Bake cookies for 12 minutes and then let cool completely on a cooling rack.
• Dust with confectioner's sugar before serving.

HAZELNUT MERINGUE SANDWICH COOKIES

Steps:

• Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and bake until golden brown, 9 to 11 minutes; let cool, then finely chop. Reduce the oven temperature to 225 degrees F and line 2 baking sheets with parchment paper.
• Whisk the egg whites, cream of tartar and salt in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Increase the mixer speed to medium high and beat in the granulated sugar, 1 tablespoon at a time. Continue beating until stiff peaks form, 6 to 8 minutes. Mix in the vanilla. Add the chopped hazelnuts and sift in the confectioners' sugar.
• Fold together with a rubber spatula.
• Transfer the meringue to a pastry bag fitted with a large round tip. Pipe 2-inch rounds about 1 inch apart on the prepared pans, keeping the pastry tip close to the pan.
• Bake, switching the pans halfway through, until the meringues are dry and release from
• the parchment, 1 1/2 to 2 hours. Turn off the oven; leave the meringues inside for 30 minutes. Transfer to racks to cool completely.
• Meanwhile, make the filling: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until combined, 1 minute. Increase the speed to medium high and beat in the vanilla; beat until fluffy, about 3 minutes. Dollop 1 teaspoon filling and 1/2 teaspoon jelly on the flat side of half the meringues. Top with the remaining meringues.

GERMAN HAZELNUT COOKIES

Steps:

• Cream butter and sugar with an electric mixer on medium speed until well blended.
• Add egg.
• Gradually stir in the flour and hazelnuts on low speed; mix until well blended.
• Divide dough in half and form 2 logs.
• Chill the logs, wrapped in foil, for at least 1 hour.
• Cut each log into 1/4-inch thick rounds and arrange the rounds 2 inches apart on the baking sheets.
• Bake at 175°C (350° F) until the edges of the cookies are golden brown, about 10-15 minutes.
• Let cool completely.
• Place Nutella between the two bottom sides of the cooled cookies.
• Press gently till filling has spread to edge of cookies.

HAZELNUT MERINGUES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a food processor, pulse hazelnuts until finely ground. In a medium heatproof bowl, combine egg whites, sugar, and pinch of salt. Set bowl over (not in) a pot with 2 inches simmering water and cook, whisking constantly, until warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until thick and glossy, 3 minutes. With a rubber spatula, fold in hazelnuts.
• Drop batter by heaping tablespoonfuls, 2 inches apart, onto 2 parchment-lined baking sheets. Bake until cracked on top, about 18 minutes, rotating sheets halfway through. Let meringues cool to room temperature.