German Roasted Hazelnut Meringue Cookies
German Hazelnut Cookies!
Servings Prep Time
16servings 30minutes
Cook Time Passive Time
12minutes 2hours
Servings Prep Time
16servings 30minutes
Cook Time Passive Time
12minutes 2hours
Ingredients
Cookie Dough
Meringue Filling
Instructions
Cookie Dough
  1. Toast the raw hazelnuts, cool and remove skin.
  2. In a medium size mixing bowl, add softened butter and sugar; run the mixer at high speed for 5 minutes until creamed and fluffy.
  3. Mix the egg in the mixture at low speed.
  4. Combine the rest of ingredients together and then gently fold all into a creamed butter mix. Mix by hand just until everything comes together.
  5. Transfer the dough to a plastic film stretched on a counter. Shape the dough into an oblong disc shape, about 20 mm (3/4″) thick, wrap in a plastic film and refrigerate for 2 hours.
Meringue Filling
  1. In a medium size mixing bowl at high speed, mix together egg whites and cream of tartar until soft peaks are formed. Gradually add confectioner’s sugar at low speed and then finish up at high speed with meringue looking shiny and stiff peaks.
  2. Combine together all the rest of the dry ingredients and then using a rubber spatula, gently fold into egg whites. Do not over mix and deflate the egg whites!
Assembly and Baking
  1. Preheat the oven to 200 ºC (390 ºF) with rack in the middle of the oven.
  2. Line the baking pan with parchment paper.
  3. Take the dough out of fridge and let acclimatize for about 5 minutes.
  4. Using a rolling pin, roll the dough between two plastic films to approximately 4 mm (1/4″) thickness.
  5. Using a 10 cm (4″) cookie cutting mold, cut circular shapes in the stretched dough.
  6. Carefully remove one cookie dough at a time. Fill half of the shape right to the edge with healthy tablespoon of meringue mixture, fold the other dough half over, sandwich like, and place it on the parchment paper. Do not press or seal the dough ones it is filled with meringue mixture filling. Meringue should slightly peak out and it will not run out during the baking.
  7. Repeat the process with the rest of the cookies. Collect the dough around the edges, knead together, roll out and repeat the process until the dough is completely used up.
  8. Bake cookies for 12 minutes and then let cool completely on a cooling rack.
  9. Dust with confectioner’s sugar before serving.
Recipe Notes
  • hazelnuts roasting and skinning process can be found in this link to my previous blog post.
  • the easiest way to create oblong disc is to loosely wrap the dough with plastic film and than using a rolling pin flatten the enclosed dough until it fills the available space within the wrap.
  • hazelnuts can be substituted with walnuts, pistachios or their combination.
  • chocolate chips can be substituted with chopped dried apricots, cherries, dates or cranberries.