Hazelnut Meringue Cookies

Directions

• Preheat oven to 140C. 
• Line a baking tray with baking paper.
• In a stand mixer, with the whisk attachment (or using a handheld beater), beat the egg whites on medium high till  soft peaks form. About 5 minutes.
• Sift over the cream of tartar and beat through.
• While beating on medium, start adding the sugar, one tablespoon at a time. Wait 20 seconds before adding the next one.
• Once all the sugar is incorporated, continue beating on medium-high until the egg whites are thick and glossy and at stiff peak stage. Rub a little between your fingers to make sure there are no sugar grains left. If there is, keep beating.
• Fold in the nuts.
• Using a large spoon scoop the meringue mixture and carefully release them onto the baking trays at least 2 inches apart. Do not flatten.
• Place in the oven on the middle rack and bake for 1 hour. The outside is cooked enough when the meringue releases easily from the baking paper. If it’s still sticky, it needs to bake longer.
• Let them cool completely before storing in an airtight container in a cool, dry place. Best consumed within a week.