Inspired by Italian hazelnut meringue cookies "brut e bon", these are made with honey instead of sugar. Gluten and refined sugar free.
Pout the honey in a small pot and place on medium heat. Bring to a boil, and remove from the heat when it reaches 115°C (240°F).
In the meantime, beat the egg whites to stiff peaks, 3-4 min at medium-high speed.
When the honey has reached the desired temperature, pour it in a slow continuous stream into the egg whites always mixing. It is very important that you never stop mixing while incorporating the honey.
Beat the egg whites with the honey for about 10 more minutes, until glossy and thick.
Add the hazelnut meal in batches and fold it in until homogeneous.
Divide mixture onto a sheet pan lined with baking paper by dropping it by the spoonful and pushing it down with the second spoon. Leave enough space between them to allow them to expand (they double in size).
Bake in the preheated oven at 150°C (300°F) for 22-25 minutes, until golden brown.
It might be quite tempting to undebake them for a chewier cookie, but having no flour these cookies lack the structure to hold together underbaked. Baking them all the way will ensure that they don't fall apart but hold their shape. Even so, they will be chewy in the middle.