These chocolate hazelnut meringue cookies have a crisp outside, a light center and ribbons of dark chocolate. The egg whites and sugar are gently warmed before whipping, then folded with hazelnuts and baked slowly at a low temperature. Allow the cookies to cool completely before lifting them from the parchment.
Ingredients
- 3 egg whites (from 3 large eggs)
- A pinch of salt
- 10 g vanilla sugar
- 160 g granulated sugar
- 40 g dark chocolate (melted)
- 70 g hazelnuts (chopped or ground)
- 10 g cornstarch
How to Make Chocolate Hazelnut Meringue Cookies
Preheat the oven to 100°C (212°F) and line a baking sheet with parchment paper.
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Prepare the chocolate
- Melt the dark chocolate gently in a heatproof bowl over warm water. Set aside until cool but still fluid.
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Heat the egg whites
- Place the egg whites, pinch of salt, vanilla sugar and granulated sugar in a clean, grease-free heatproof bowl.
- Set the bowl over a pot of simmering water (make sure the water doesn’t touch the bowl).
- Heat gently until the sugar dissolves. The mixture should not exceed 60°C (140°F). If you don’t have a thermometer, rub a little between your fingers to check that no sugar crystals remain.
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Whip the meringue
- Remove from the heat and whisk immediately until smooth, glossy, and firm peaks form.
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Add dry ingredients
- Gently fold in the cornstarch and chopped hazelnuts.
- Drizzle in the cooled melted chocolate and fold only a few times to create a marbled effect. Do not sieve the melted chocolate or mix until the color is uniform.
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Shape the cookies
- Use two spoons to portion the meringue mixture onto a baking sheet lined with parchment paper.
- If desired, reserve a little of the measured hazelnuts to sprinkle over the cookies.
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Bake
- Bake at 100°C (212°F) for 1.5 hours, or until the meringues are dry and crisp on the outside.
- Allow them to cool completely before removing from the paper.
Tips & Variations
- Flavor twist: Swap hazelnuts for almonds, pistachios, or pecans.
- Extra chocolate: Dip the cooled meringues halfway in melted dark or milk chocolate for a richer dessert.
- Serving idea: Pair with coffee, tea, or use as a garnish for ice cream.
Storage Tips
Cool the cookies completely before storing them in an airtight container in a dry place. Meringues absorb moisture from humid air, which can make them sticky or soft. Keep them separate from moist cakes and fillings.
Frequently Asked Questions
Why will my egg whites not whip?
Use a clean, grease-free bowl and keep egg yolk out of the whites. Whip the warmed sugar mixture until glossy, firm peaks form before adding the nuts and chocolate.
How do I keep the chocolate marbled?
Cool the melted chocolate until it is still fluid, drizzle it over the meringue and fold just a few times. Extra stirring blends the streaks away and can deflate the mixture.
Why do the cookies become sticky?
Humidity and warm storage can soften meringues. Let them cool fully and keep them airtight in a dry place.
Can I change the nuts?
The listed variations allow almonds, pistachios or pecans instead of hazelnuts. Keep the pieces small and fold them in gently.