Hazelnut Meringue Cookies

Hazelnut Meringue Cookies

Category: Desserts Entertaining

  • Makes 80 cookies

  • Prep Time 30 min

  • Cook Time 1 hr 15 min

Ingredients

  • 6 ounces hazelnuts, divided

  • 1 cup (2 sticks) I Can’t Believe It’s Not Butter!® All Purpose Sticks

  • 1/3 cup granulated sugar

  • 2 large eggs, separated

  • 2 Tbsp. fat-free half and half, divided

  • 1 1/2 tsp. vanilla extract

  • 2 cups all-purpose flour

  • 1 large egg yolk

  • 3 Tbsp. granulated sugar

  • 1 1/2 ounces bittersweet chocolate, melted

Directions

  • Preheat oven to 325° F.


  • Place nuts on jelly-roll pan. Toast in oven 8-10 minutes. Immediately place nuts on clean kitchen towel and rub off outer skins. Place 1/2 cup hazelnuts into food processor and pulse until ground; set aside.


  • Place I Can’t Believe It’s Not Butter!® All Purpose and 1/3 cup sugar into bowl of electric mixer. Mix on medium-high speed until pale and fluffy. Mix in 2 yolks, 1 Tbsp. fat-free half and half and the vanilla. Reduce speed to low. Gradually mix in flour and ground hazelnuts. Shape into a disk; wrap in plastic. Refrigerate until cold, about 45 minutes.


  • Transfer dough to a lightly floured work surface. Roll out to generous 1/8″ thick. Using a 1 1/2″ fluted cutter, cut out rounds and place on parchment-lined baking sheets. Re roll scraps and cut out. Whisk remaining yolk and 1 tablespoon fat-free half and half. Brush cookies with egg wash. Refrigerate 15 minutes.


  • Place egg whites into the bowl of an electric mixer fitted with whisk attachment. Beat until foamy. Gradually add remaining 3 Tbsp. sugar; beat until stiff peaks form. Place meringue into pastry bag fitted with small star tip. Pipe small stars on each cookie. Place a hazelnut on top of each star. Bake until meringue is golden, about 15 minutes. Let cook completely on sheets on wire rack.


  • Place chocolate in pastry bag fitted with small round tip (#3 Wilton). Drizzle cookies with chocolate. Let stand 15 minutes until chocolate sets.

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