Active Time

　　20 minutes

　　Total Time

　　1 hour

　　In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).

　　Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.

　　

Ingredients

Makes 12

　　2/3 cup skin-on hazelnuts (about 3 1/2 ounces)

　　1 large egg white

　　Pinch of kosher salt

　　1/3 cup sugar

　　

Step 1

Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13–15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool completely. Pulse in a food processor until coarsely chopped.

　　

Step 2

Reduce oven temperature to 300°F. Using an electric mixer on medium-high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form. Gently fold in sugar and chopped hazelnuts until well combined.

　　

Step 3

Using a tablespoon, spoon batter onto a parchment-lined rimmed baking sheet, spacing about 2" apart. Bake cookies until golden brown, 16–18 minutes. Transfer cookies to wire racks and let cool.