Italian Hazelnut-Chocolate Meringue Cookies
Serves 12
25 mins prep
90 mins cook
115 mins total
Melt-in-your-mouth chocolate meringue cookies inspired by Italian baci, filled with chocolate-hazelnut spread.
0 servings
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Preheat oven to 225 (120 C) degrees and arrange an oven rack in the middle of oven. Line 2 baking sheets with parchment paper.
Mix together the sugar and cocoa in a bowl.
Whip the egg whites, cream of tartar and salt in the bowl of a heavy-duty stand mixer on medium-high speed until soft peaks form, about 1 minute.
Gradually sprinkle the sugar mixture into the egg whites at medium-high speed, then continue to beat until the peaks are stiff and glossy, about 2 minutes.
Scoop and drop the meringue in small blobs onto the baking sheets 1 inch apart, using (1-½ –inch) cookie scoop or 2 teaspoons. You can also use a pastry bag fitted with a plain round tip with a ½-inch opening.
Bake about 1 hour, or until the cookies are no longer tacky, but feel dry and firm to the touch. If necessary, lower the oven temperature to keep them from browning.
Turn off the oven, prop the door open and cool the cookies for at least 30 minutes. Peel the cookies off the paper.
Spread one cookie with some chocolate hazelnut spread and sandwich with another; repeat until all the cookies are matched. Any odd cookies are the baker’s treat.
