Meringues with Almonds and Hazelnuts are truly delicious treats with the aroma of almonds and hazelnuts that make these cookies crumbly and grainy, they are so good that you can’t stop at just one.
Almond and hazelnut meringues are a great recovery recipe if you have leftover egg whites and, properly sealed in a dry container and away from moisture, they can be stored for many days.
Nicely packaged they are always a welcome gift idea for friends and family, they are perfect to serve even during Christmas holidays, much more suitable than classic meringues due to the addition of nuts.
They can be prepared as simple soft cookies or dry like meringues, but to find out more, follow me in the recipe.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 35 Minutes
- Portions: 25 pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Meringues with Almonds and Hazelnuts
- 3/4 cup Sugar
- 1 cup Almonds
- 3/4 cup Hazelnuts
- 3 1/2 oz Egg Whites (about 3 medium eggs)
Tools
- 1 Blender
- 1 Stand Mixer
- 1 Baking Sheet
- 1 Oven
Preparation for Meringues with Almonds and Hazelnuts
With a blender, grind the almonds and hazelnuts into a powder, leaving some aside for final decoration.
In a stand mixer with the whisk attachment or with an electric beater, start beating the egg whites (they must be at room temperature). Once they begin to thicken, add the sugar and continue to beat until stiff peaks form and they become shiny.After about 10 – 15 minutes, depending on the power of your mixer, the mixture should be very stiff. Then add the ground almonds and hazelnuts, mixing with a silicone spatula, using upward motions to prevent the mixture from deflating.
Pour the mixture into a piping bag with a star nozzle, pipe out mounds, and distribute the meringues on a baking tray lined with parchment paper, spaced apart, add a hazelnut or some chopped nuts on each meringue.
Bake in a preheated oven at 350°F for about 20 minutes, check the cooking, if necessary lower the temperature to 320°F. At the end of cooking, turn off the oven, let them dry for a few minutes before removing them, if you prefer drier and crunchier cookies, leave them in the oven until they cool down.
Tips:
Meringues keep well in a classic tin box or under a glass dome: the important thing is that they don’t get moist.
For classic white meringues click here
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Can I use only almonds or only hazelnuts
Yes, of course, just replace the amounts with either one!
