Hazelnut Meringue Kisses Hazelnut Meringue Kisses

Image: Canadian Living | Holiday Baking 2014

With just a hint of cocoa, these pretty one-bite meringues make a beautiful hostess gift.

  • Portion size 48 servings
  • Credits : Canadian Living: Holiday Baking 2014


  • 1/4 cup raw hazelnut
  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • pinch salt
  • 1/2 cup granulated sugar
  • 2 teaspoons cocoa powder sifted
  • 1/2 teaspoon vanilla


Spread hazelnuts on small rimmed baking sheet. Bake in 350°F (180°C) oven until skins split and flesh is light golden, 7 to 10 minutes. Transfer to clean tea towel; rub vigorously to remove skins. In food processor, pulse hazelnuts until finely ground; set aside to cool.

In large bowl, beat together egg whites, cream of tartar and salt until soft, foamy peaks form; beat in sugar, 2 tbsp at a time, until stiff, glossy and soft peaks form. Beat in cocoa powder and vanilla; fold in hazelnuts.

Transfer to piping bag fitted with 1/4-inch (5 mm) plain tip. Pipe mixture into about 1-inch (2.5 cm) peaked mounds onto parchment paper–lined baking sheets, leaving 1 inch (2.5 cm) between each.

Bake in top and bottom thirds of 200°F (100°C) oven, switching and rotating sheets halfway through, until outsides are firm and crisp, 60 to 65 minutes. Let cool on pan. (Make-ahead: Store in airtight container for up to 3 days.)

Nutritional facts per piece: about

  • Sodium 2 mg
  • Sugars 2 g
  • Calories 13.0
  • Potassium 10 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 2 g
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Hazelnut Meringue Kisses