Toasted Hazelnut Meringue Kisses

Whip the egg whites and sugar until stiff peaks form.

Add the ground hazelnuts to the whipped meringue, folding under the ground nuts until evenly distributed.

Using a 1 Tbsp measure, scoop out globs of the batter and drop them onto a cookie sheet lined with parchment paper. Let them sit for a minute or two, to slightly spread and form even round circles.

Top each cookie with a toasted hazelnut as a garnish.

Bake the Hazelnut Meringue Cookies at 325F for 15 to 20 minutes or until you can lift a cookie of the sheet without the middle starting to sag down. Cool the cookies on a wire rack to prevent them from going soggy.