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
MethodSpread 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