Hazelnut Meringues

• 2 Land O Lakes Eggs (whites only)
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 2/3 cup powdered sugar
• 1/2 cup finely ground hazelnuts
• 1 tablespoon hot water
• 2 teaspoons instant coffee granules
• 2/3 cup Land O Lakes Butter, softened
• 1 1/4 cups powdered sugar
• 1 teaspoon vanilla
• 30 whole hazelnuts

1. Place egg whites into bowl; let stand at room temperature 30 minutes.
2. Line 2 large cookie sheets with parchment paper; set aside.
3. Arrange oven racks on middle and lower levels of oven.
4. Heat oven to 300F.
5. Add cream of tartar and salt to egg whites.
6. Beat at high speed until soft peaks form.
7. Add powdered sugar, 2 tablespoons at a time, beating until stiff peaks form.
8. Gently stir in ground hazelnuts.
9. Drop meringue by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheets.
10. Spread each into 2-inch circle.
11. Place 1 cookie sheet onto middle oven rack and other cookie sheet onto lower oven rack.
12. Bake 12 minutes.
13. Turn oven off.
14. Leave meringues in oven 1 hour, keeping door closed, to dry meringues.
15. Remove from oven; cool completely on cookie sheets.
16. When cool, remove from parchment paper.
17. Combine hot water and coffee granules in bowl; set aside.
18. Beat butter in another bowl at medium speed 30 seconds.
19. Add powdered sugar, vanilla and reserved coffee mixture; beat until well mixed.
20. Spoon buttercream into pastry bag fitted with large plain tip; pipe swirl in center of each meringue.
21. Top with whole hazelnut.
22. Serve within 2 hours.

eggs, cream of tartar, salt, powdered sugar, ground hazelnuts, water, coffee granules, butter, powdered sugar, vanilla, hazelnuts

Taken from www.landolakes.com/recipe/3666/hazelnut-meringues (may not work)