Step 1

Using a food processor, combine hazelnuts and sugar.

Step 2

Pulse until you get a sand-like texture. Do not over-process, or you will end up with hazelnut butter!

Step 3

Using a medium-sized bowl, beat the egg whites to a stiff peak.

Step 4

Transfer the hazelnuts and sugar into a medium-sized saucepan and place over low heat.

Step 5

Take a third of the beaten egg whites and fold with the hazelnuts and sugar.

Step 6

Fold the rest of the egg whites and combine.

Step 7

Keep cooking over low heat until the batter thickens --- it usually takes about 30 minutes of constant mixing.

Step 8

Preheat oven to 150°C (300°F).

Step 9

Start forming your hazelnut and meringue cookies by taking about 1 & 1/2 of the cookie batter and placing it on top of a baking tray lined with a baking sheet.

Step 10

Keep some space between the cookies to allow for their expansion once in the oven.

Step 11

Place the cookies in the oven for about 30 minutes.

Step 12

Take the tray out of the oven and transfer the cookies to a cooling rack. You should be able to just pick them up, no need for a metal spatula to do this.

Step 13

Dust your hazelnut and meringue cookies with powdered sugar, if desired.

Step 14

Serve.