Chocolate Cinnamon & Hazelnut Meringue Cookies

Chocolate Cinnamon & Hazelnut Meringue Cookies | Puslice S Cimetom, Lješnjacima I ČOkoladom

Makes 20 sandwich cookies.

  • Prep time: 1h
  • Cook time: 35min
  • Total time: 1h 35min
  • Difficulty: Intermediate

When you have leftover egg whites, try this recipe. These cookies are simpler to make than the famous French macarons, but just as delicious. They can be filled with almost anything you can think of. Let your hair down!

For the cinnamon and hazelnut meringue cookies.


  • 3 egg whites
  • pinch of salt
  • 90g caster sugar
  • 65g powdered sugar
  • 1 teaspoon cornflour
  • 1 teaspoon lemon juice
  • 80g toasted chopped hazelnuts
  • 1 teaspoon cinnamon


Preheat the oven to 140 degrees Celsius. Two baking sheets should be lined with parchment paper. Combine egg whites and salt in a clean and dry mixing bowl. Beat the egg whites until frothy, then gradually add the caster sugar. Beat at high speed for 4 minutes, or until stiff peaks form. Mix in the sifted powdered sugar, cornstarch, and lemon juice for 3 minutes on high speed. The finished product should be stiff, silky, and shiny.

Fold in the hazelnuts and cinnamon gently. Place a heaping teaspoon of meringue mixture on a baking sheet. Repeat with the remaining mixture. You can make smaller or larger heaps, but remember to adjust baking times accordingly. Cook for 30–35 minutes. They should still be chewy in the center. Allow them to cool completely on a wire rack.

For the chocolate ganache filling.


  • 120g chopped dark chocolate
  • 45ml heavy cream
  • 1 tablespoon strong black coffee
  • 1 teaspoon butter


Combine one-third of the chocolate, heavy cream, and coffee in a medium mixing bowl. Melt over a simmering pot of water. Remove from the heat and stir in the remaining chocolate and butter. Stir until the chocolate is completely melted and evenly combined. Set aside for 20 minutes to allow it to thicken to a piping consistency.

Pipe some ganache onto one cookie and place another on top. Allow the ganache filling to cool to room temperature. The cookies can be kept in an airtight container for up to two weeks.


When faced with leftover egg whites, I am always caught off guard. I’m not a huge fan of meringue, or at least I didn’t think I was. Despite numerous attempts and second chances, I was unimpressed with any type of meringue cookie, including the famous French macarons.

However, after being confronted with a couple of leftover egg whites from making Paprenjak cookies, I decided to give meringue another shot. This time, I decided to flavor them with hazelnuts and cinnamon, hoping to mask the overwhelming sweetness of meringue. I must admit that I was pleasantly surprised. The addition of bittersweet chocolate ganache provided a nice depth of flavor and a really lovely taste to these meringue cookies.

Thank you!