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Ugly But Good Cookies

Makes about 30 cookies


  • 2 egg whites
  • ¾ cup sugar
  • 1¼ cup skinned hazelnuts, coarsely chopped


  1. Preheat the oven to 300°F. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the whip attachment, whip the egg whites at medium speed, adding the sugar a little at a time. When all the sugar is incorporated, keep whisking at high speed for another few minutes, until the whites are stiff.
  3. Mix the hazelnuts into the egg white mixture.
  4. Portion each cookie with a spoon onto the baking sheet.
  5. Bake until the surface of the cookies is golden brown and looks dry, about 45 minutes. Cool completely on a wire rack before serving or storing in airtight containers for up to 3 days.

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