Preparation

• Preheat the oven to 170°C (338°F).
• Line a baking sheet with parchment paper.
• Roast the nuts in the preheated oven at 170°C (338°F) for about 10 minutes to enhance their nutty aroma.
  (If using hazelnuts, using ones with the skin on makes it easier for the skin to peel off after roasting. Remove the skins lightly after roasting to prevent them from darkening when combined with the egg whites.)

Nuts Meringue Cookies

1. In a bowl, add egg whites and sift in powdered sugar. The weight of an egg whites is about 30g per egg (approximately 1 ounce). You can adjust the amount of powdered sugar to compensate for any variation in the weight of the egg whites.
2. Mix until there are no visible powdery spots. (No need to whip the mixture; just mix until it lightly comes together.)
3. Adjust the consistency of the batter to where it holds its shape for a short while when lifted and dropped. If the batter is too runny, add more powdered sugar; if it is too stiff, add more egg whites until you reach the desired consistency.
4. If making the chocolate flavor together, divide the dough in half and sift in 1 teaspoon cocoa powder.
5. Add nuts and mix lightly.
6. Using a spoon or other utensil, place the dough on the baking sheet. For this recipe, I placed three hazelnuts on each cookie. As they will expand slightly during baking, make sure to leave some space between the pieces of dough on the sheet.
7. Bake in a 170°C (338°F) oven for 15-20 minutes.
8. After baking, let the cookies cool on the baking sheet. If they are properly baked, the bottom of the cookies should come off cleanly. (If they are not fully baked, the bottom might stick to the baking sheet, so try baking them for an additional 5 minutes.)