Cocoa Hazelnut Meringue Cookies

Cocoa Hazelnut Meringue Cookies

I’m a fan of making meringue cookies when I want to impress guests because oftentimes they are a recipe that intimidates people. However they are actually super easy, and you can flavor them many different ways. These cocoa hazelnut meringue cookies only need FOUR ingredients! And if you know anything about baking, you can probably guess all the ingredients just based off the title.

This recipe is similar to my strawberry walnut meringue cookies, just with a different flavor. Which just goes to show – you can get quite creative with flavor combinations at home!

Cocoa Hazelnut Meringue Cookies mixture

This entire recipe only takes about 20 minutes, so it is even a perfect late night snack if you don’t want to spend all the time making chocolate chip or peanut butter cookies. The first thing you should do is preheat your oven to 200 Celsius. The second thing is to make the cocoa hazelnut mixture. I use 100 grams of hazelnuts (about a cup) and a tablespoon of dutch process cocoa powder (richer and darker than regular). I simply blitz those two ingredients in my nutribullet for a few seconds and you’ll end up with something like the picture above. You want small pieces, but not a paste, as a paste won’t mix well with the meringue.

stiff peaks Meringue

For the meringue I use 130 ml of Egg Whites (about 4 eggs) along with 130 grams of White Sugar. I listed the eggs in ml form since I had a jar in my fridge of reserved egg whites after making my super decadent yolk heavy Carbonara. You can also save the yolks to make cured egg yolks which are a great way to add rich flavor to dishes.

Cocoa Hazelnut Meringue Cookie mixture

Beat the egg whites and sugar until you get stiff peaks. I know they are done when I lift the head of my stand mixer and the whites don’t run off the whisk. I start the speed on low and slowly raise it to the max. Once you have your meringue, carefully fold in your cocoa hazelnut mixture. You want to retain as much air as possible.

Cocoa Hazelnut Meringue Cookies before being baked

Use a tablespoon and scoop out a heap of the meringue cookie mixture and place it on a silicone mat lined baking tray. You can use parchment paper, but I explain why a silicone mat is the better choice later in this article. I like the rustic messy look of meringue cookies, but you could use a pastry bag and try to place them in nice designs, it is entirely up to you.

Cocoa Hazelnut Meringue Cookies after baking on a silicone mat
Cocoa Hazelnut Meringue Cookies

Why Is A Silicone Mat Better Than Parchment Paper?

Parchment paper vs silicone mat image

The cookies on the left were baked atop parchment paper, while the ones on the right were baked atop a silicone mat. As you can see, using parchment paper for meringue cookies results in meringue cookies that are a little burned on the bottom. This is because the parchment paper is much thinner than the silicone mat, which puts the meringue closer to the hot metal baking tray.

With normal baking there really isn’t much difference, however these cocoa hazelnut meringue cookies are quite delicate and small changes make a big difference.

Cocoa Hazelnut Meringue Cookies Cross Section

Cocoa Hazelnut Meringue Cookies cross section

If you’ve heard of cookies being lighter than air, chances are they are meringue cookies (Unless they are Madeleines made by Ross’ manny). The inside of these cocoa hazelnut meringue cookies may look dark, but that does not mean dense. The web of chocolate hazelnut air pockets means these cookies crackle on the outside, and melt in your mouth on the inside.

Cocoa Hazelnut Meringue Cookies top and bottom

Cocoa Hazelnut Meringue Cookies

These cocoa hazelnut meringue cookies are lighter than air and extremely simple. In fact, they only use 4 ingredients! Hazelnut and dutch process cocoa provide delicate yet rich flavor to these delightful desserts.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Course Dessert
Cuisine European, French, Italian
Servings 24 cookies
Calories 50 kcal


  • Baking Tray
  • Silicone Mat (recommended)
  • Stand / Hand Mixer
  • Oven
  • Blender / Food Processor


  • 130 ml Egg White about 4 egg whites
  • 130 grams Sugar white, granulated
  • 100 grams Hazelnuts
  • 1 tbsp Cocoa Powder dutch process


  • Preheat your oven to 200 Celsius.
  • Using a food processor or blender, blitz the hazelnuts and cocoa powder for a few seconds until you get crumbly bits. You don't want a paste but you don't want too large pieces. Try to go for a rough sand texture.
  • In a stand mixer (or hand mixer bowl) add the egg whites and sugar. Start the whisk slow and build up to max until you have stiff glossy peaks.
  • Carefully fold in the cocoa hazelnut mixture into the meringue, trying your best not to work it too much.
  • Take a heaping tablespoon of meringue cookie batter and plop it on a silicone mat lined baking tray. The meringues will not spread so you can place them close together.
  • Lower your oven to 175 Celsius (350F) and put on convection setting.
  • Place the tray into the oven for 15 minutes exactly. Do not open the oven during this time.
  • Remove the tray from the oven and let sit on the counter top for 5 minutes, then move the cookies to a wire rack to cool further. Do not touch the cookies in the first 5 minutes or they will collapse.
Keyword Chocolate Hazelnut Meringue Cookies, Cocoa Hazelnut Cookies, Hazelnut Meringues, Meringue, Meringue Cookies
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