Hazelnut Meringue Cookies
- For the meringue
- 100 grams Marzipan
- 3 egg whites
- 100 grams ground Hazelnuts
- 50 grams sugar
- 1 pinch salt
- lemons (juiced)
- 2 teaspoons grated Lemon peel
- 2 teaspoons cinnamon
- butter (for the baking sheet)
Grease a baking sheet with butter.
For the meringue, beat the egg white until stiff. Gradually add salt, sugar, lemon juice, lemon zest and cinnamon into the egg white and continue beating until it gets very stiff. Chop the marzipan very finely, mix with the hazelnuts and fold into the beaten egg whites. Place the egg white mixture in small heaps using two damp teaspoons over the baking sheet at a little distance from each other.
Bake in a preheated oven at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) for about 25 minutes. Remove the bakign sheet from the oven and let cool.
For decoration, mix the powderd sugar with a little water to form a thick glaze. Place a dollop of glaze over each baked meringue cookie and top with a hazelnut. Allow to dry and serve.