chocolate hazelnut meringues
Light, nutty and not too sweet these meringues can be piped or dropped by the tablespoon onto cookie sheets.
Serves: 30
  • 4 large egg whites
  • 1½ cups confectioners' sugar
  • pinch of salt
  • 2 cups of hazelnut meal
  • 2 ounces dark chocolate, chopped
  1. Pre-heat the oven to 350 degrees. In a medium heatproof bowl, combine egg whites, sugar and a pinch of salt. Set bowl over a pot with 1 inch of simmering water (make sure that the bowl doesn't touch the water) and cook, whisking constantly, until warm to the touch, about 3 minutes. Remove bowl from the heat and using a stand mixer, beat the mixture on high until thick and glossy. Gently fold hazelnut meal into the egg whites.
  2. Line two baking sheets with parchment paper. Spoon mixture into a pasty bag fitted with a ½-inch round top. Pipe 30 (1½-inch-round) mounds onto the baking sheets. Alternatively you drop the cookies by the tablespoon onto the baking sheets. Bake for 15-18 minutes until the surface of the meringues are dry to the touch.
  3. Meanwhile, place the chocolate in a heatproof bowl and set over the water bath that you used for the egg whites. Melt the chocolate stirring occasionally until smooth. Using a spoon drizzle the chocolate over the tops of the cookies and let cool until the chocolate is set.
Recipe by Scaling Back at