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Crunchy hazelnut meringue cookies—'ugly but good'—from Piedmont are addictively delicious. These rustic mediterranean treats prove beauty isn't everything in family baking.
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
Finely chop the toasted hazelnuts using a knife or pulse in a food processor, making sure to leave some small chunks for texture.
Place egg whites in a clean, grease-free mixing bowl. Whip with a stand mixer on medium speed until soft peaks form, then gradually add sugar and salt, beating until glossy and stiff.
Gently fold in the hazelnuts and vanilla extract into the meringue, using a spatula to preserve the mixture's volume.
Using two spoons, drop heaping tablespoons of batter onto the prepared baking sheet, spacing the cookies about 2 inches apart.
Bake in the preheated oven for 25–30 minutes, lowering the heat to 300°F after 15 minutes for even drying. Watch closely, and do not let them brown too much.
Turn off the oven, crack the door, and let the cookies cool for 15–20 minutes for maximum crunch and to prevent cracking. Remove when fully cooled and store in an airtight container.
