Chocolate-Hazelnut Meringue Kisses
6
- Prep Time15 min
- Total Time3 h 15 min
- Makes50 sandwiches
Photo, Liam Morgan.
A twist on our deceptively easy holiday meringue recipe, this chocolate-hazelnut version is a year-round treat that's sweet, chewy and chocolatey.
Ingredients
1 cup superfine sugar
1 tsp cornstarch
4 egg whites, at room temperature
1/2 tsp cream of tartar
3/4 cup finely ground hazelnuts
chocolate-hazelnut spread
Instructions
POSITION oven racks in top third and centre of oven. Preheat oven to 200F. Line 2 baking sheets with parchment. Stir sugar and cornstarch in a small bowl. Beat egg whites with cream of tartar in the bowl of a stand mixer on medium-high until soft peaks form when beaters are lifted, about 2 min. Gradually beat in sugar mixture, 2 tbsp at a time, until stiff and glossy peaks form when beaters are lifted, about 3 min. Fold in ¾ cup finely ground hazelnuts when stiff peaks form.
FIT a piping bag with a small plain tip. Pipe into 1 ½-in. rounds about ½ in. high.
BAKE in centre and bottom third of oven, switching and rotating sheets halfway through, until tops are firm and bottoms are dry, about 2 hours. Turn off heat and let stand in oven for 1 hour more. Transfer to racks to cool completely. Spread the bottoms of half of the meringues with ½ tsp chocolate-hazelnut spread each and sandwich with remaining meringues. Meringues will keep well in an airtight container at room temperature for up to 1 week. Do not refrigerate or freeze.
Kitchen tip
When working with meringue, pipe and bake immediately. Meringue will lose volume if left too long.
Nutrition (per cookie)
Calories 21, Carbohydrates 5g, Sodium 5mg.
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