Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 1

Piping cookies from a pastry bag is a lot of fun, and the work goes quickly. But you can just as easily make these into drop cookies, if you prefer. Just drop them by level tablespoonfuls onto prepared baking sheets.

Kathy Farrell-Kingsley
Recipe by Cooking Light December 2008

Gallery

Credit: Randy Mayor; Styling: Cindy Barr, Jan Gautro

Recipe Summary

Yield:
4 dozen (serving size: 4 kisses)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

94 calories; calories from fat 26%; fat 2.7g; saturated fat 0.6g; mono fat 1.1g; poly fat 0.2g; protein 1.8g; carbohydrates 16.8g; fiber 0.7g; cholesterol 0mg; iron 0.4mg; sodium 26mg; calcium 4mg.
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