Oregon Hazelnut Meringue Bits

Preheat oven to 325°F and line two baking sheets with parchment paper.

Beat egg whites and salt together in a large bowl using an electric mixer on high speed until stiff peaks form, about 3–4 minutes.

Gradually add powdered sugar to the beaten egg whites while continuing to beat on high speed until the mixture is thick and glossy, about 2–3 minutes.

Fold in the finely chopped Oregon hazelnuts, semi-sweet chocolate morsels, and saltine cracker crumbs using a rubber spatula until evenly distributed throughout the meringue.

Drop spoonfuls of the meringue mixture onto the prepared baking sheets, spacing them about 1 inch apart.

Bake for 25–30 minutes until the meringue bits are golden brown and dry to the touch.

Remove from the oven and allow to cool completely on the baking sheets before serving or storing in an airtight container.