The meringues with hazelnuts and chocolate are crispy on the outside and soft on the inside, and they are prepared in no time. They are perfect for using up leftover egg whites. In fact, they are never missing from my Christmas cookie tray, as many Christmas cookie recipes require only the yolks.
Preparing them is really easy and, if you prefer, you can make them directly on baking paper, instead of distributing the mixture on wafer sheets.
If you like meringues, also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3.5 oz dark chocolate
- 9 oz hazelnuts (ground)
- 1/3 cup unsweetened cocoa powder
- 1/2 cup egg whites (approx. 4 egg whites)
- 2 pinches salt
- 3/4 cup sugar
- as needed wafers (approx. 50)
Steps
To prepare the meringues with hazelnuts and chocolate, finely chop the chocolate and place it in a bowl. Add the ground hazelnuts and unsweetened cocoa powder and mix well.
Line two baking trays with parchment paper, distribute approx. 50 wafers on the trays and preheat the oven to 300°F (fan-assisted).
Put the egg whites in a bowl together with the salt and sugar. Whip everything with a stand mixer or electric beaters until you obtain a firm and glossy mixture. The egg whites should be whipped so that nothing spills out when you turn the bowl upside down.
Add the chocolate and hazelnut mixture to this and incorporate everything with a spatula using upward motions, until you obtain a homogeneous mixture, without overworking it!
With the help of two spoons, place a mound (approx. 1 tablespoon) of the mixture on each wafer.
Bake at 300°F for 15-17 minutes.
Remove from the oven, let cool, and store your meringues with hazelnuts and chocolate in an airtight container.
If desired, you can decorate them with melted chocolate.
Tips
Egg whites whip better at room temperature.
