Homemade Hazelnut Meringue cookies.

Have you ever made meringue cookies?
I hope so.
It is really much easier then it sounds.
And they are cute and fancy looking.
I made Hazelnut Meringue cookies.
And am going to show you how easy peasy.

meringue cookies


4 egg whites in a bowl.


add 1/2 tsp vanilla (I used Hazelnut. But for the traditional meringue use vanilla)


and 1/4 tsp Cream of Tartar


Use your blender and whip that all up.
For about a minute or so.


Until it looks foamy and kinda holds it shape as well as a bubble bath would.
You know, for a little bit and then it sinks.


Add 1/2 cup of sugar a little at a time.
Only a little at a time.
then beat.
then a little more.
then beat again.
so on and so on.


You are going to beat the crap out of that.
About the time you think it’s done. Nope.
Go longer.
It’ll be minutes and minutes and minutes. and minutes.
About 5.
You’ll know it’s done when it stands up and doesn’t move.
And it’s shiny.
Kinda like a bad mohawk.


You are going to use ziplock bags to pipe your meringue out.
Never done that??

Take a freezer bag and fill it with meringue.
Cut a corner of the bag (only about 1/4 inch. little bit.)
You now have a piping bag.
Go you!

Pipe your meringue out onto parchment covered baking sheets.


sprinkle with sugar if you like.
Put into 250 degree preheated oven.
I sure hope you read through this before you started.
Otherwise your oven isn’t preheated.
Stinks to be you right about now.

Okay, here is the most important part.
Bake those for 1 hour.
then shut off the oven.
And leave them alone for another hour.
Don’t peek.
Okay, they are done now.

(I made some vanilla and some hazelnut. Hazelnut is what is in the photo)

Hazelnut Meringue cookies.

Hazelnut Meringue cookies.


  • 4 egg whites
  • 1/2 tsp vanilla (or other flavor)
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar


  1. Preheat oven to 250 degrees.
  2. Combine egg whites, vanilla, and cream of tartar in bowl.
  3. Beat until soft peaks form (about 1 minute)
  4. Add in sugar a bit at a time, beat between additions.
  5. Beat until hard peaks form and mixture is glossy (about 4-5 minutes).
  6. Use piping bag to pie mixture onto parchment paper lined baking sheets.
  7. Bake for 1 hour.
  8. Turn oven off and leave in oven without peeking for another hour.


  1. LakeJongen says

    I belive in the ingredients, the egg yolks must be a typo as the merigue should call for egg whites not yolks. One never gets the peaks with yolks.

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