Brutti ma Buoni: Italian Meringue Cookies

A crispy looking brutti ma buoni Italian cookie on a platter.

Brutti ma Buoni: Italian Meringue Cookies

Learn how to make Italian Hazelnut Almond meringue cookies (Brutti ma Buoni) at home. Crisp, chewy, gluten-free cookies perfect for holiday baking.

Course cookies

Cuisine Italian

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 122kcal

Author Maria Vannelli RD

Ingredients

4 egg whites room temperature
pinch of salt
1 teaspoon vanilla extract pure
½ teaspoon cinnamon
1 cup granulated sugar 200 grams
1⅓ cup whole almonds toasted
1⅓ cup hazelnuts toasted and skins removed

Instructions

Preheat oven to 350°F/175°C.
Line baking sheet with parchment paper. Set aside.
Pulse almonds and hazelnuts in a food processor to obtain a coarsely ground texture. Alternatively, chop by hand. Set aside.
In a large mixing bowl (of a stand mixture), with a whisk attachment, beat the egg whites on low-medium speed until they start to foam. Can also ise a handheld mixer.
Add a pinch of salt.
Add cinnamon and vanilla extract.
Add the sugar a tablespoon at a time. Whisk the egg whites until they almost reach the firm peaks stage—they should stand up straight with just a slight curl at the tip when you lift the whisk.
Tip: For a slightly chewier cookie, stop at soft peaks instead—this will give the meringue a more tender texture while still holding the nuts beautifully.
With a mixing spoon, fold in the nuts. Gently combine.
Transfer this mixture to a heat-proof bowl and place over a pot of hot, barely simmering water. This mixture needs to be stirred for about 15 minutes.
Portion with a medium-sized scooper and place on baking sheet.
Bake for approximately 30 minutes or until the tops are golden.
Allow to cool completely on the baking sheet before removing.

Video

Notes

Find helpful step-by-step PHOTOS in the post and a SHORT VIDEO in the RECIPE CARD to guide you through the recipe.

To roast the nuts: Preheat oven to 325°F. Position rack to the center.

Spread almonds and hazelnuts on a baking sheet and roast for about 10 minutes to obtain a light roasting. Remove the skins from the hazelnuts.

Let the nuts cool to room temperature before using them in the recipe.

Start with room-temperature egg whites—they whip up faster and give you a lighter, more stable meringue.
Make sure your bowl and whisk are spotless and bone-dry. Even a trace of grease can keep the whites from whipping properly.
When it’s time to add the sugar, sprinkle it in slowly. This helps the meringue turn firm without deflating.
For a slightly chewier cookie, stop at soft peaks instead—this will give the meringue a more tender texture while still holding the nuts beautifully.
If you can, use freshly roasted hazelnuts and almonds. Roasting really brings out their flavor.
Coarsely chop the nuts. You want little crunchy bites throughout the soft, chewy meringue.
Whether you’re spooning or piping, keep the cookies roughly the same size so they bake evenly.
Once they’re done, let them cool right on the baking sheet. They firm up as they cool and come off much more easily.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

*recipe adapted from article found in the Gazette

Nutrition