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”.
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