Ingredients:

  • 200g ground hazelnuts
  • 200g granulated sugar
  • 90g egg whites
  • 2g ground cinnamon
  • 1g salt
  • 30g blanched hazelnuts

Instructions:

  1. Preheat oven to 325°F (160°C) and line baking sheets with parchment paper. Lightly toast whole hazelnuts in a dry pan for 2-3 minutes until fragrant.
  2. Beat room-temperature egg whites and salt on medium-high speed until soft peaks form. Slowly stream in granulated sugar while continuing to beat until the meringue is glossy and stiff.
  3. Gently fold in the ground hazelnuts and cinnamon using a spatula until the nuts are evenly distributed.
  4. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart. Press one whole hazelnut firmly into the center of each mound.
  5. Bake for 18–20 minutes until the edges turn a light golden brown and the centers remain slightly soft to the touch.