Preheat the oven
to 325°F/170°C/gas 3.
Line two
cookie sheets with parchment paper.
Spread the
hazelnuts on a large baking sheet. Toast for 7
minutes, or until lightly golden.
Reduce
the oven temperature to 250°F/130°C/gas 1/2.
Transfer the nuts to a food processor with 1/2 cup
(100 g) of superfine sugar and process until finely
ground.
Beat the egg
whites and salt in a large bowl with an electric
mixer at medium speed until soft peaks form.
With
mixer at high speed, gradually add the remaining
superfine sugar, beating until stiff, glossy peaks
form.
Use a large rubber spatula to fold in the
hazelnuts. Drop teaspoons of the meringue 2 inches
(5 cm) apart on the prepared cookie sheets.
Bake for 50-60
minutes, or until the meringues are dry and crisp.
Transfer while
still on the parchment paper to a rack to cool.
Cookie
Recipes - Hazelnut Meringues Recipe
