Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro
1/4 cup finely chopped hazelnuts, toasted
1/4 cup unsweetened cocoa
1 ounce bittersweet chocolate, finely chopped
1/4 cup sifted powdered sugar
1 1/2 tablespoons cornstarch
3 large egg whites
1/4 teaspoon cream of tartar
Dash of salt
2/3 cup granulated sugar
1 teaspoon vanilla extract
How to Make It
Preheat oven to 325°.
Combine first 3 ingredients in a food processor; process until finely ground. Combine hazelnut mixture, 1/4 cup powdered sugar, and cornstarch in a medium bowl, stirring with a whisk.
Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Add granulated sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Gently fold hazelnut mixture and vanilla into egg mixture.
Cover two baking sheets with parchment paper. Spoon egg white mixture into a pastry bag fitted with a 1/2-inch round tip. Pipe 48 (1 1/2-inch-round) mounds onto prepared baking sheets. Bake at 325° for 25 minutes or until meringues are done and dry to the touch. (Meringues are done when surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off; partially open oven door. Cool meringues in oven 30 minutes. Remove from oven; carefully remove meringues from paper.
This was my first time making meringues, but I'm very pleased with the way they came out. I followed the recipe as written, but only came out with about 24 medium-sized cookies. The flavor is nice and chocolatey and the hazelnuts provide crunch, but unfortunately you can't tast the nuts very much, so next time I'll probably add more. Otherwise, a good cookie for snacking on.
I bet these taste great. But really, if you're making them for someone you love, pipe them like big candy kisses with a large round or star tip -- NOT the way they're shown in the photo. Anyone who owns a dog can tell you -- those don't say "I love you." More like, "Ewwww."
These are really good! I could prepare them easily. They don't look very pretty (I just made drop cookies), but they taste great. I didn't have bittersweet chocolate, so I used 1 tblsp milk chocolate chips and 1/2 square unsweetened chocolate. Also, I was worried they would be too sweet so I only used 1/3 c. granulated sugar (and the 1/4 powdered sugar).
These have an absolutely wonderful flavor. It was my first time making a meringue cookie and unfortunately the insides of the cookies fell, leaving a crisp outer shell with a large pocket of air inside. I'll probably try them again; maybe even alter the recipe to use as a meringue topping for a chocolate pudding pie. That would be tasty.
These came out great! I will definitely make more batches for holiday gifts. I accidentally added the Cream of Tartar to the chocolate, cocoa, corn starch mix instead of the egg white mixture, and they still came out fine.
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