Hazelnut Meringues
Yield
2 dozenPrep
15 minCook
3 hrsReady
3 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
egg whites
at room temperature |
*
|
| 8 | tablespoons |
sugar
|
|
| ¼ | cup |
hazelnuts (filberts)
finely chopped |
|
| 1 | tablespoon |
hazelnuts (filberts)
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
egg whites
at room temperature |
*
|
| 1.2E+2 | ml |
sugar
|
|
| 59 | ml |
hazelnuts (filberts)
finely chopped |
|
| 15 | ml |
hazelnuts (filberts)
finely chopped |
|
Directions
Preheat oven to 250 degrees F.
Line 2 large cookie sheets with wax paper or parchment.
In small bowl of electric mixer, (hand mixer works fine) whisk whites until they peak softly.
Beat in sugar, 2 tablespoon at a time and continue until mixture is stiff and shiny.
Quickly fold in ¼ cup chopped hazelnuts.
Drop by tablespoons onto prepared cookie sheets.
Sprinkle the remaining tablespoons of nuts.
Bake in preheated oven for 3 hours until dry.
