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Chocolate Hazelnut Meringue Cookies

Chocolate hazelnut meringue cookies are the perfect dessert accompaniment for figs, ricotta and honey.
Prep Time10 mins
Cook Time1 hr 30 mins
Servings: 12 cookies
Author: Amanda Lawson


  • 2 large eggs at room temperature, whites only
  • fine sea salt, just a pinch
  • 100 g caster sugar
  • 1/2 tsp cider vinegar
  • 1/2 tsp cornflour
  • 1 orange, zest only
  • 75 g 70% cocoa dark chocolate finely chopped
  • 75 g hazelnuts blitzed briefly in a food processor
  • 1 tsp thyme leaves


  • Preheat the oven to 120 °C (100°C fan-forced). Line a baking tray with paper.
  • Using an electric mixer with a whisk attachment, whisk together the egg whites with the salt until soft peaks form.
  • Whisk in the sugar a little at time, then continue to whisk for 3 minutes at high speed until the meringue is thick and gleaming.
  • Gently fold in the cornflour, vinegar, orange zest, hazelnuts, chocolate and thyme, reserving a a little of the thyme and chopped hazelnuts to sprinkle on the top.
  • Drop tablespoon-sized blobs of the mixture onto the tray, leaving space in between as they will spread a little. Sprinkle remaining thyme and hazelnuts on top.
  • Turn the oven temperature down to 90°C (70°C fan-forced). Put the cookies in the oven, and cook for 1 1/2 hours. Let the cookies remain in the oven until the oven is no longer warm (about 2 hours).
  • Serve with figs, ricotta and honey for dessert, or on their own with coffee.


Store the cookies in an airtight container. They will keep for up to a week.