Tétova ínyenc 
I don’t know how it is for others, but we always have leftover egg whites. Around the holidays, they really pile up, so I have to find a way to use them.
This cookie isn’t just a way to use up ingredients, though. It’s a true gourmet treat—especially for those who love the taste of hazelnuts. The meringues are made with hazelnuts, filled with Nutella, and then the edges are rolled in crushed hazelnuts.
Stored in a tin box in a cool place, they last well, and just one bite a day is enough for a moment of bliss.
We even had a young guest over the holidays for whom this was a “safe food.” As they were leaving, they said:
– I’ll have one more. The biggest one!
Of course, they can be made with other types of nuts as well.
Ingredients
4 egg whites
a pinch of salt
250 g (8.8 oz) powdered sugar
250 g (8.8 oz) ground hazelnuts
1 tbsp cornstarch
100 g (3.5 oz) hazelnut spread (Nutella)
3 tbsp (0.4 oz) coarsely crushed hazelnuts
What to do with egg whites?
(Translation of older recipes is currently in progress.):
- Pavlova torta bogyós gyümölcsökkel (Pavlova cake with berries)
- Mandulás habrolád egzotikus gyümölcsökkel (Almond meringue roll with exotic fruits)
- Kókuszos habcsók (Coconut meringues)
Preparation
- Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the powdered sugar starting from the halfway point.
- Gently fold in the ground hazelnuts and cornstarch.
- Place teaspoon-sized dollops onto a baking sheet lined with parchment paper (using a piping bag will yield more regular shapes) and bake/dry in a preheated oven at 160°C (320°F) for about 15 minutes.
- Once the meringues have cooled, sandwich them together in pairs using hazelnut spread.
- Dip the edges into the crushed hazelnuts.
