Rough-edged hazelnut meringue cookies with a crisp shell and a chewy middle.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Brutti ma Buoni
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 105 minutes: 30 hands-on, 0 chilling or resting, 45 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and visual doneness cues.
Kitchen tools you’ll need
- US measures or kitchen scale
- Mixing bowls and spatula
- Two 13 × 18-inch lined baking sheets
- Cooling rack
- Mixer and heavy saucepan
Rough-edged hazelnut meringue cookies with a crisp shell and a chewy middle.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Whip
- 1WhipHeat oven to 300°F (150°C), or 275°F (135°C) fan. Whip whites with salt until foamy, then gradually add sugar until glossy stiff peaks form. Fold in hazelnuts and vanilla.
Dry the mixture
- 2Dry the mixtureTransfer to a heavy saucepan. Stir continuously over low heat for 7–10 minutes until the mixture thickens and pulls together; do not scorch it.
Portion and bake
- 3Portion and bakeDrop 24 rough tablespoon mounds on two lined sheets, 1 inch apart. Bake both sheets 35–45 minutes, exchanging positions once, until dry on the outside and light golden.
Cool
- 4CoolRest on the sheets 15 minutes before moving. Cool another 15 minutes on a rack; the cookies are delicate when hot.
Chef’s Science & Pro Tips
Ingredient science
A clean grease-free bowl helps egg whites whip properly.
Technique & texture
The saucepan stage thickens the mixture so the mounds hold their shape.
Finishing & serving
Do not smooth the tops: the irregular texture is part of the cookie.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Cool fully and keep airtight; separate from moist cookies. |
| Refrigeration | Not needed | Avoid condensation and refrigerator moisture on plain baked cookies. |
| Raw freezing | Not recommended | Bake the cooked meringue mixture promptly; freezing the unbaked foam can alter its structure. |
| Baked freezing | Up to 2 months | Freeze fully cool cookies airtight, without glaze or chocolate when possible. |
| Restoring | Before serving | Thaw covered at room temperature, then apply any sugar, glaze or chocolate finish. |
Notes
- A clean grease-free bowl helps egg whites whip properly. The saucepan stage thickens the mixture so the mounds hold their shape. Do not smooth the tops: the irregular texture is part of the cookie. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Should they be perfectly round?
No. Spoonfuls with rough edges are the intended shape.
Why do they spread?
The mixture may need more gentle drying in the saucepan.
Are they wheat-free?
This formula has no wheat flour. Check ingredient labels and handling if avoiding gluten.
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