Ugly But Good Nut Cookies

Ugly But Good Nut Cookies

Ingredients

2 large egg whites, at room temperature

¾ cup / 5.3 oz / 150 gr raw coconut palm sugar (I used Madhava)

1 cup / 4.4 oz / 125 gr blanched hazelnuts*

½ vanilla pod, seeds scraped out

* if you can’t find blanched hazelnuts, here’s how to peel them

Directions

Preheat oven to 250°F (120°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.

In a food processor add hazelnuts and pulse until roughly chopped. Set aside.

In a large bowl with an electric mixer fitted with whisk attachment (or in the bowl of a heavy-duty mixer), whip egg whites with a pinch of salt, starting on low, increasing incrementally to medium speed until soft peaks forms, about to 2 to 3 minutes.

Increase speed to medium-high, slowly and gradually sprinkling the sugar. Whip until meringue is glossy and soft peaks forms about 4 to 5 minutes. The coconut sugar will dissolve into the egg whites giving them a fantastic brownish/caramel macchiato color.

With the help of a spatula gently fold in chopped hazelnuts.

Scrape the beaten whites into a wide, heavy saucepan and set over medium-low heat. Stir in the hazelnuts and cook, stirring, until the batter comes away from the sides of the pan and is light golden brown about 6 to 8 minutes.

Remove the pan from the heat and working quickly drop the batter by rounded teaspoonfuls onto the prepared baking sheet.

Bake until golden brown and firm to the touch, about 25 to 30 minutes.

Remove and let cool completely on a rack before serving.