Hazelnut Meringues

1. 1

   Preheat oven to 225u00b0.

2. 2

   Line a large baking sheet with parchment paper. Whisk together granulated and powdered sugar in a small bowl and set aside.

3. 3

   Whip egg whites and cream of tartar in the bowl of an electric mixer at low speed until frothy. Increase speed to medium and beat until soft peaks form; add vanilla and beat to combine. With mixer running, slowly add sugar mixture and beat until stiff peaks form. Gently fold in hazelnuts.

4. 4

   Drop mixture by tablespoonfuls onto baking sheet and slightly flatten with spoon to make cookies uniform in height.

5. 5

   Bake for 90 minutes. Turn oven off, but leave meringues in oven for 2 hours or until crisp. Store in an airtight container.

No additional tips available.