Italian Meringue Cookies
Italian meringue cookies are one of the best tasting cookies you’ll ever find, but they aren’t very nice to look at. Brutti ma buoni describes them best: “ugly but good!”
If you are a hazelnut and/or meringue fan, these Italian meringue cookies are especially for you! Brutti ma buoni means “ugly but good” in Italian and that’s exactly what they are.
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They are not the prettiest cookie, and won’t win any prizes for how they look, but goodness, their flavor is unsurpassed. And with Christmas only four months away, you need to add these to your Christmas cookies idea list!
What are these Italian Meringue Cookies?
Brutti ma buoni are cooked meringue biscuits with hazelnuts that are also baked afterwards. They result in a crunchy, chewy and sweet hazelnut cookie that are hard to resist!
Why This Recipe Works
This authentic meringue Italian cookie recipe works because it’s simple and basic. No added unecessary ingredients and basically a three step process. It’s also very forgiving–make it with more egg whites or nuts, no problem, it will just have a different texture.
Also, use the best hazelnuts you can find. While the very best, Nocciola Piemonte IGP delle Langhe, are difficult to source, if you can find them, your cookies will be even more heavenly! I actually visited a hazelnut grove and went truffle hunting in Piedmont!
Love hazelnuts? Try this Italian hazelnut chocolate cake, too! (Naturally gluten free!)
Is it quick to make? Relatively yes, because the first part comes together quickly, and then the cooking in the pot is under 15 minutes; once they are on the tray, your work is done.
Italian Meringue Cookies (Brutti Ma Buoni)
Adapted from a Giallo Zafferano recipe Makes cookies
FULL PRINTABLE RECIPE BELOW
Ingredients
- hazelnuts
- egg whites
- sugar
- vanilla powder or extract
Directions
Oven temperature: 275°F (135°C)
Begin by grinding the toasted hazelnuts so that you have a mix of finely chopped and a few larger pieces. This is just my preference–you can grind them more finely or just chop them as you like.
This is how my hazelnuts look after putting them in the blender (you can also use a food processor.)
Beat the egg whites in a large bowl, preferably in a stand mixer, until you have soft peaks, then gradually add the sugar in 3 parts. Mix each addition well so the sugar incorporates, and continue to beat until stiff peaks are formed.
Add the hazelnuts and vanilla to the stiff egg whites.
Gently fold them in until you have a homogenous mixture.
Preheat the oven to 275°F (135°C) then put the mixture into a stainless steel pot over medium heat and mix gently.
Continue mixing over the heat for about 12 to 15 minutes or until it reaches a light golden brown color.
Place spoonfuls of the mixture onto a silicone lined tray. The biscotti won’t grow so you can place them relatively close together.
Bake in a preheated oven 275°F (135°C) for 30 to 35 minutes or until the cookies are dry and golden brown.
Remove from tray and place on cooling rack, then keep in an airtight tin for best results. Serve with an espresso for a true Italian treat!
I bought these toasted IGP hazelnuts in Paris.
If you like these, you’ll also enjoy plain meringues (try them Scottish-style!)
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Italian Meringue Cookies (Brutti Ma Buoni)
Ingredients
- 1 ⅔ cups hazelnuts whole, roasted (please use a scale)
- 4 egg whites
- ¾ cup sugar
- ½ tsp vanilla powder (or vanilla extract)
Instructions
- Oven temperature: 275°F (135°C)
Prepare the Mixture
- Begin by grinding the toasted hazelnuts so that you have a mix of finely chopped and a few larger pieces. This is just my preference–you can grind them more finely or just chop them as you like.
- Beat the egg whites in a large bowl, preferably in a stand mixer, until you have soft peaks, then gradually add the sugar in 3 parts. Mix each addition well so the sugar incorporates, and continue to beat until stiff peaks are formed.
- Add the hazelnuts and vanilla to the stiff egg whites. Gently fold them in until you have a homogenous mixture.
Cook the Brutti Ma Buoni
- Preheat the oven to 275°F (135°C) then put the mixture into a stainless steel pot over medium heat and mix gently.
- Continue mixing over the heat for about 12 to 15 minutes or until it reaches a light golden brown color.
Bake the Cookies
- Place spoonfuls of the mixture onto a silicone lined tray. The biscotti won’t grow so you can place them relatively close together
- Bake in a preheated oven 275°F (135°C) for 30 to 35 minutes or until the cookies are dry and golden brown.
- Remove from tray and place on cooling rack, then keep in an airtight tin for best results. Serve with an espresso for a true Italian treat!
Notes
- While measurements aren’t critical in this recipe, controlling how you like them will rely on a scale. So if you don’t mind how they come our (more nutty or more like a meringue, you can use cups, if not, please use a scale.)
- Italian hazelnuts from Piemonte, IGP are the best, but they are very difficult to find, even in Italy. :(
Nutrition
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