Rounded spoonfuls of crisp hazelnut-speckled meringue, a light Italian-style home variation distinct from dense brutti ma buoni.
Hazelnut Meringue Drops
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 255 minutes: 30 hands-on, 0 chilling or resting, 165 whole-batch cooking and 60 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measures
- Electric mixer and clean bowl
- Knife and cutting board
- Flexible spatula
- Two portioning spoons
- One 13 × 18-inch baking sheet
- Parchment paper
Rounded spoonfuls of crisp hazelnut-speckled meringue, a light Italian-style home variation distinct from dense brutti ma buoni.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Prepare the hazelnuts and trays
- 1Prepare the hazelnuts and traysHeat oven to 225°F (107°C) conventional or 200°F (93°C) fan. Line one 13 × 18-inch sheet with parchment. Chop the prepared roasted hazelnuts with a knife; stop short of making oily nut paste. The stated schedule starts with already roasted, cold nuts.
Whip a firm foam
- 2Whip a firm foamWhip whites and cream of tartar to soft peaks. Beat in superfine sugar gradually, then whip until glossy and smooth when rubbed between fingers. Mix in vanilla briefly.
Fold and spoon
- 3Fold and spoonFold the chopped hazelnuts into the stiff foam with a spatula. Immediately use two spoons to make 24 rounded drops, about 14 g each and 1 1/2 inches wide, leaving at least 1 inch between them. Leave their lightly irregular spoon marks; do not smooth or compress them.
Bake dry and cool
- 4Bake dry and coolBake the sheet 135–165 minutes with the door closed. Test a cooled drop: it should lift off parchment easily and crumble with a dry, airy center around the nuts. Extend in 15-minute increments if the center remains sticky. Turn the oven off and cool the drops inside 60 minutes, then seal when fully cold.
Chef’s Science & Pro Tips
Ingredient science
Use fully cooled nuts; warm oily pieces can loosen the foam.
Technique & texture
Fold just enough to distribute the nuts, keeping the mixture visibly aerated.
Finishing & serving
These drops intentionally use more meringue and less nut than dense nut macaroons.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 3 days | Keep dry drops airtight in a cool dry room. |
| Refrigeration | Not recommended | Chilling adds moisture to the brittle meringue. |
| Raw freezing | Do not freeze | Folded nut meringue should be baked immediately. |
| Baked freezing | Not recommended | Use a fresh small batch for the best dry texture. |
| Restoring | If slightly softened | Dry at 200°F (93°C) conventional or 175°F (79°C) fan for 15–20 minutes, then cool completely. |
Notes
- Use fully cooled nuts; warm oily pieces can loosen the foam. Fold just enough to distribute the nuts, keeping the mixture visibly aerated. These drops intentionally use more meringue and less nut than dense nut macaroons. 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.
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Frequently Asked Questions
Are these brutti ma buoni under another name?
No. They are light low-temperature meringue drops without the saucepan-dried, nut-heavy mixture used for that separate cookie.
Why are the drops uneven?
Spoon marks and nut pieces give a rounded irregular surface; that appearance is intended.
Should the center be chewy?
No. This formula is designed to dry throughout, with airy brittle meringue around the hazelnuts.
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