These cookies are essentially meringues that are packed with roasted ground hazelnuts. I have found 2 variants on the recipe that are quite different, and I’m wondering which way to go (I may split the “dough” and try both):
1) First recipe is a more traditional cookie method. Beat egg white, add sugar, fold in hazelnuts, portion and bake quite hot (400).
2) Second recipe has you taking raw meringue mixture (with sugar and nuts) and cooking in a saucepan, constantly mixing til browned through. Then portion and bake at lower temp (350 or even less).
I’ve never “cooked” a meringue this way. Is it worth the extra effort for flavor development? Thanks for any input!
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