gianduja meringue cookies
  • (1/4 cup) hazelnuts, toasted and finely chopped
  • (1/4 cup) unsweetened cocoa
  • (1 oz.) bittersweet chocolate, finely chopped
  • (1/4 cup) sifted powdered sugar
  • (1 1/2 Tbsp.) cornstarch
  • (3 large) egg whites
  • (1/4 tsp.) cream of tartar
  • Dash of salt
  • (2/3 cup) granulated sugar
  • (1 tsp.) vanilla extract



Gianduja Meringue Cookies

Light and airy meringue cookies with flavors of chocolate and hazelnut or "gianduja".

Preparation Time

About 20 minutes

Cook Time

About 25 minutes


  1. 1Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
  2. 2In a food processor, process hazelnuts, cocoa and bittersweet chocolate until finely chopped. Transfer to medium bowl, add 1/2 cup powdered sugar and cornstarch, whisk to
  3. 3Use an electric mixer on high to beat egg whites, cream of tartar and salt until they form soft peaks. Add 1 Tbsp. of sugar at a time, beating as you add, until they form stiff
  4. 4Add hazelnut mixture and vanilla to egg mixture, gently fold to combine.
  5. 5Drop by level tablespoons onto baking sheet and bake 25 minutes, or until dry to the touch. Partially open the oven door, turn the oven off and let meringues cool for 30 minutes.

Nutritional Information

Serving Size: 4 cookies

Amount Per Serving:

  • Calories 94
  • Total Fat 2.7 g
  • Total Carbohydrate 16.8 g
  • Protein 1.8 g
  • Cholesterol 0 mg
  • Sodium 26 mg
  • Fiber 0.7 g

Additional Information

Recipe Category: Dessert

Recipe Subcategory: Cookies and Brownies

Recipe Ethnicity: Italian

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Eggs, Dairy, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.