Hazelnut and Cinnamon Meringue Cookies

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Hazelnut and Cinnamon Meringue Cookies
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
30
Ingredients
3
1 pinch
125
1 teaspoon
2 tablespoons
ground Hazelnuts
1 pinch

Preparation steps

1.

Mix egg whites, salt and lime juice until stiff and continue to mix and gradually add powdered sugar. Continue to mix until  mixture is glossy and white and meringue forms. Remove 2 tablespoons meringue and carefully mix with hazelnuts and cinnamon. Place egg whites in a piping bag with large tip.

2.

On a baking sheet lined with parchment paper, pipe small circles, each about 3 cm (approximately 1 inch) diameter. Sprinkle hazelnut cinnamon mixture over top of circle and pipe a large dollop on top of hazelnuts. Bake in preheated oven at 100°C (approximately 215°F) for about 20-25 minutes until outside is dry but meringue interior remains slightly damp. Cool on a wire rack. Store in an air-tight container. Package for gifts in small cellophane bags. To serve, arrange on a plate.