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
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