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Honey hazelnut meringue cookies

Inspired by Italian hazelnut meringue cookies "brut e bon", these are made with honey instead of sugar. Gluten and refined sugar free.

Course Dessert
Cuisine Italian
Keyword brut e bon, cookies, hazelnut, honey, italian cookies, meringue
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 478 kcal
Author Eva | Electric Blue Food


  • 2 egg whites approx. 70 g
  • 200 g honey
  • 200 g hazelnut meal


  1. 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).

  2. In the meantime, beat the egg whites to stiff peaks, 3-4 min at medium-high speed.

  3. 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.

  4. Beat the egg whites with the honey for about 10 more minutes, until glossy and thick.

  5. Add the hazelnut meal in batches and fold it in until homogeneous.

  6. 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).

  7. Bake in the preheated oven at 150°C (300°F) for 22-25 minutes, until golden brown.

Recipe Notes

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.

Nutrition Facts
Honey hazelnut meringue cookies
Amount Per Serving
Calories 478 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 2g13%
Sodium 27mg1%
Potassium 50mg1%
Carbohydrates 50g17%
Fiber 5g21%
Sugar 43g48%
Protein 9g18%
Vitamin C 2mg2%
Calcium 73mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.