Gluten-Free Chocolate-Hazelnut Meringue Cookies Recipe
- 4 large egg whites
- Boiling water
- 1/2 teaspoon cream of tartar
- Pinch of kosher salt
- 1 cup superfine sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons natural unsweetened cocoa powder
- 3 ounces bittersweet or semisweet chocolate, finely chopped
- 1 cup hazelnuts, toasted, skins rubbed off, and chopped
- Heat the oven to 325 degrees F and arrange a rack in the middle.
- Line 2 baking sheets with parchment paper.
- Place the egg whites in the bowl of a stand mixer.
- Fill another, larger bowl about halfway with boiling water.
- Place the bowl with the egg whites in the hot water and swirl the whites with a whisk to warm them for a few minutes.
- Add the cream of tartar and salt to the egg whites.
- Using a mixer fitted with the whip attachment, beat the egg whites on medium-high speed until foamy.
- Increase the speed to high and add the sugar a little at a time, beating until stiff, glossy peaks form.
- Beat in the vanilla.
- Sift the cocoa over the meringue.
- Sprinkle the chocolate and hazelnuts over the meringue.
- Using a rubber spatula, gently fold in the cocoa, chocolate, and hazelnuts.
- Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart.
- You can also pipe the meringues onto the baking sheets using a pastry bag and a wide, plain tip.
- Bake for 3 minutes, then reduce the oven temperature to 300 degrees F. Bake until the meringues are puffed and look dry on the outside, about 20 minutes.
- Turn off the oven, prop it open, and let the meringues dry out slightly and cool completely, about 1 hour.
egg whites, boiling water, cream of tartar, kosher salt, sugar, vanilla, natural, bittersweet, hazelnuts
Taken from www.chowhound.com/recipes/gluten-free-chocolate-hazelnut-meringue-cookies-31188 (may not work)