So you've made our "Chocolate Hazelnut Cake - Torte" recipe and have egg whites left over? Then why not try these Hazelnut Meringues? They aren't really cookies... they are better! You can make these really fancy by piping them out... but we just drop them by the spoonful onto the baking sheet.
So you've made our "Chocolate Hazelnut Cake - Torte" recipe and have egg whites left over? Then why not try these Hazelnut Meringues? They aren't really cookies... they are better!
100g (.22 pound) hazelnuts
200g (.44 pound) granulated sugar
75g (.17 pound) Demerara sugar
1 tsp (5 mL) ground cinnamon
5 egg whites
1/8 tsp cream of tartar
1 tsp (5 mL) pure vanilla extract
Preheat the oven to 400ºF (200ºC)
Put the hazelnuts on a baking sheet and roast until browned, about five minutes.Reduce the oven to 225ºF (110ºC).
Wrap the hazelnuts in a clean tea towel and rub to loosen and remove their papery skins. In food processor roughly chop the hazelnuts.
Remove half and then finely chop the rest.Line two baking sheets with parchment.In a bowl, whisk the sugars and cinnamon. In an extremely clean bowl of a stand mixer, whisk egg whites and cream of tartar to stiff peaks.
Add the vanilla.While still whisking slowly add the sugar mixture to the egg whites a spoonful at a time; once you've added half the sugar, you can add the rest more quickly.
Keep whisking until the meringues are stiff and glossy. Fold in the ground and chopped nuts.Drop by large tablespoonfuls on to the parchment lined sheets.
Bake for about 90 minutes, until the meringues are dry and sound hollow when tapped.
Turn off the oven and leave to dry out in the cooling oven.