These crunchy and delicious hazelnut meringue cookies are well known in Italy with the name of “Brutti Ma Buoni”. That means they are not the best good looking, but they are INSANELY good.
Most importantly, they are naturally gluten free and grain free, as they include basically only hazelnuts, egg whites and sugar.
Find more notes on the process right after the recipe.
Notes on the recipe
Can I replace the hazelnut meal?
Yes, you can. It is possible to replace the hazelnuts with almonds, walnuts, Brazil nuts, pecan nuts and even cashew or pine nuts. The best taste is with a 50% almonds and 50% hazelnuts though. But the important thing is that the nuts are peeled and toasted.
This hazelnut meringue cookies recipe is very forgiving, even changing a little the proportion of egg whites and nuts will not mess up the results. The cookies will just feel less or more “nutty”.
Looking for other gluten free cookies recipes as good as these hazelnut meringue cookies?
Check out this recipe for my foolproof almond shortbread cookies or this cat shaped butter cookies – cuteness overload!
In addition, follow me on my Instagram or Pinterest to keep updated on all the new recipes!
Pingback: Gluten-free "Baci di Dama" (hazelnut cookies) - Marta in the jar
Pingback: Gluten-free brownies in a jar - Marta in the jar
Pingback: Homemade Gluten-free gifts - Marta in the jar