Hazelnut Meringue Kisses
1 hr 5 min
This healthier take on an Italian classic is an impressive party dish to show off your baking chops. Hazelnuts are grown in many regions of Italy, but most famously in Piedmont. They’re often paired with chocolate, but we opted for cocoa powder to keep the nutrition in check in these delicious cookies. As you’re beating the ingredients, remember that soft peaks will curl down as you remove the beaters, while stiff peaks will stand up. Each mound should be about one rounded tablespoon as you pipe them out on the baking sheet. Since the kisses will keep for up to three weeks, this recipe works for gatherings as well as an everyday sweet treat to keep around the house.
4 egg white(s), at room temperature
Cream of tartar
Unsweetened cocoa powder
- Preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
- Heat medium skillet over medium heat. Add hazelnuts and cook, shaking pan occasionally, until lightly browned, about 5 minutes. Transfer to plate and let cool. Scrape into food processor and process until finely ground, about 1 minute. Set aside.
- Combine egg whites, cream of tartar, and salt in medium bowl and beat with electric mixer on medium-high speed until mixture holds soft peaks, about 2 minutes. Slowly beat in sugar; continue beating until meringue is glossy and holds stiff peaks. Add cocoa and vanilla and beat 1 minute longer. Gently fold in hazelnuts with rubber spatula.
- Transfer egg white mixture to pastry bag without tip or large zip-close plastic bag with one corner snipped off. Pipe about 96 kiss-shaped mounds (each about 1 rounded tablespoon) onto baking sheets. Place in oven and reduce temperature to 250°F. Bake until meringues are dried and crisped, about 1 hour. Remove from oven and cool completely on baking sheets. Store in cool, dry place in airtight container for up to 3 weeks.
- Serving size: 4 meringues