If you like food that’s as adorable as it is delicious then chocolate hazelnut meringue cookies are for you. Can you even take how cute these are? I totally can’t. I’m in a little bit of shock.
Or maybe I’m just tired because I’ve been on my feet in the kitchen for two days straight. Two batches of meringues and three cakes later, I’m wiped out.
(On a not totally unrelated note, have you heard of those TVs that are connected to bikes and you have to pedal to get the TV to turn on? I think I need that but for my stand mixer. Is that a thing? I’m pretty sure that’s the only way to burn off all the cake and cookie calories I consume. This invention may be the key to achieving my dream of being on Shark Tank. I’ll keep you apprised.)
But I digress. The coconut chocolate chip meringue cookies I made last year at this time were so delicious—crisp and crunchy and full of flavor—that I wanted to make another version. And I happened to have a bag of hazelnuts that I bought two weeks ago and promptly forgot why I bought them.
Et voila! Chocolate hazelnut meringue cookies. They’re delicious and way more simple than you might think. The mixer does the majority of the work. (That is until I create the mixer bike thing. Then you’ll have to put in a little more effort.)
I so love the chocolate hazelnut combination. I’ve been known to take down entire jars of nutella in a single sitting. So these meringue cookies, with their nutella-ish flavor and delightful crunch, didn’t last a real long time around here.
If you’re new to making meringues here are a few tips to help you be successful your first time out. The tips come from Martha so you know they’re good!
I pipe my meringues because I love the sort of star shape but if you like a more free-form meringue you can absolutely just spoon dollops onto your baking sheet. Take care not to over-process your hazelnuts or you’ll have hazelnut butter instead of a nice powder. Hazelnut butter is great on toast but hard to fold into beaten egg whites. (I mention these thoughts in the recipe but I think they bear repeating here.)
Are you getting excited for Halloween yet? I’ll be in Oregon visiting family so I couldn’t be looking forward more. Happy Monday!
- 1/2 cup raw hazelnuts
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 4 ounces dark chocolate, finely chopped
- Preheat oven to 350 degrees. Place hazelnuts on a large rimmed baking sheet and toast until they just become fragrant and are lightly golden in color. If your hazelnuts have skins on them, wrap them in a kitchen towel and rub the nuts between your hands to remove skins. It’s fine if a few skins remain. Once they’re cool, place nuts in the bowl of a food processor and pulse until nuts become a fine powder. (Be careful not to process too much or you’ll end up with hazelnut butter, which is delicious but not what we’re going for here.)
- Adjust your oven racks to the upper-middle and lower-middle parts of your oven. Lower oven temperature to 275 degrees. Line two baking sheets with parchment paper and set aside.
- Using a standing mixer fitted with the whisk attachment, whip the egg whites, cream of tartar, and salt on medium speed until foamy, about 1 minute. Increase speed to medium-high and continue whipping whites until they form soft peaks, about 1 to 2 minutes more.
- With mixer on, gradually add sugar (about 2 tablespoons at a time), cocoa powder, and vanilla extract, and continue to whip until stiff peaks form. This should take about 2 to 3 minutes. Gently fold in 2 tablespoons of the powdered hazelnuts with a rubber spatula.
- Using a pastry bag fitted with a large star tip pipe mounds of meringue onto prepared baking sheets. (You can also just spoon mounds of it onto sheets.) Space cookies one inch apart.
- Bake until cookies’ exteriors crack a bit, 25 to 30 minutes, rotating sheets halfway through baking.
- Remove sheets to a wire rack to allow cookies to cool completely.
- Melt dark chocolate in the microwave in 30-second intervals, stirring after each interval, until chocolate is melted and smooth. Dip the bottom of each meringue into the melted chocolate, then dip into the remaining powdered hazelnuts. Set dipped cookies on a parchment-lined baking sheet. Allow chocolate to set, then serve and enjoy.