German Roasted 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.

HAZELNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
• Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
• Bake in the preheated oven until lightly browned, 10 to 20 minutes.

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.