Preparation info

  • Makes about

    3 dozen

    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

These chocolate-hazelnut meringues started out as a completely different cookie, and through gradual changes during testing, wound up being one of the best recipes in the book. They’re light as can be, with a crisp, crackled top, and intensely chocolate, melt-in-your-mouth interiors. A nonstick pan is a big help for baking them.


  • cups hazelnuts, with skins (about 6 ounces)
  • 1 cup plus 2 tablespoons confectioners’ sugar
  • 3 tablespoons best-quality unsweetened cocoa powder
  • ¼ teaspoon cinnamon
  • 3 egg whites
  • Pinch of salt


    1. Preheat the oven to 300°F. Butter and flour three baking sheets, preferably nonstick (or use sheets of aluminum foil); set aside. Place the hazelnuts in a cake pan and toast in the oven until fragrant, about 10 minutes. Rub the nuts between layers of kitchen towels to remove some of the skins (some bits of skin will remain; that’s fine). Chop the hazelnuts very coarse; set aside.
    2. Sift the confectioners’ sugar with the cocoa powder and cinnamon onto a sheet of wax paper; set aside.
    3. Beat the egg whites with the salt just until they form stiff peaks, but are still moist. With a large rubber spatula, very gently fold the confectioners’ sugar mixture into the beaten egg whites, adding the mixture in three portions. Gently fold in the nuts. (The batter must now be used immediately, or it will deflate.)
    4. Drop the batter onto the prepared baking sheets, using a level tablespoonful per cookie, and spacing them 2 inches apart.
    5. Bake until dry to the touch (but still soft), with a shiny, crackled surface, 14 or 15 minutes—do not overbake. Very gently transfer the cookies with a spatula to a wire rack; cool completely.