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Epicurious

3-Ingredient Hazelnut Cookies

By Molly Baz

4.4

(14)

Egg white recipes don't get better than these golden brown cookies. They're a perfect example of what to do with egg whites
Photo by Chelsea Kyle, Food Styling by Rhoda Boone

In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).

Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.

Recipe information

  • Total Time

    1 hour

  • Yield

    Makes 12

Ingredients

2/3 cup skin-on hazelnuts (about 3 1/2 ounces)
1 large egg white
Pinch of kosher salt
1/3 cup sugar

Preparation

  1. Step 1

    Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13–15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool completely. Pulse in a food processor until coarsely chopped.

    Step 2

    Reduce oven temperature to 300°F. Using an electric mixer on medium-high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form. Gently fold in sugar and chopped hazelnuts until well combined.

    Step 3

    Using a tablespoon, spoon batter onto a parchment-lined rimmed baking sheet, spacing about 2" apart. Bake cookies until golden brown, 16–18 minutes. Transfer cookies to wire racks and let cool.

    Read more: Head this way for more of our favorite recipes for using leftover egg whites →

TagsCookieDessertHazelnutNutSnackDairy FreeGluten FreeVegetarianEasy5 Ingredients or FewerBakingElectric MixerEpicurious

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