Crispianity: Chocolate Meringues Recipe
Prep Time:
40 minutes
Cook Time:
30 minutes
Servings:
20 cookies
Ingredients
  • 1 cup whole toasted blanched hazelnuts
  • 2 tablespoons vegetable oil
  • 3/4 cup confectioner's sugar
  • 3 tablespoons cocoa powder
  • 1/4 cup bittersweet chocolate
  • 1/8 teaspoon salt
  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
Directions
  1. Place the whole hazelnuts and 1 tablespoon oil in a food processor and process until a smooth paste is formed, 4-5 minutes, scraping down sides if necessary.
  2. Add confectioner's sugar, cocoa, chocolate, remaining tablespoon of oil and salt and process until smooth.
  3. Transfer to a container and chill until mixture has hardened, at least 2 hours and up to 8.
  4. Preheat oven to 300°F.
  5. Line a large cookie sheet with parchment paper and reserve.
  6. Place egg whites in the clean, dry bowl of a stand mixer with cream of tartar and salt.
  7. Beat until foamy, stop mixer and add sugar and vanilla, then beat on high until mixture forms stiff peaks, 4-5 minutes.
  8. Fold in toasted hazelnuts.
  9. Pipe 1 tablespoon meringue onto parchment.
  10. Using a small melon baller, scoop 2 teaspoons chocolate mixture and place in center of meringue.
  11. Top with an additional 2 teaspoons meringue, completely covering chocolate (see photo).
  12. Repeat with additional meringue, leaving about 2 inches of room between cookies (you will have a little extra chocolate filling, perfect at room temperature for spreading on matzo).
  13. Bake until meringues have set and edges are very lightly browned, 25-30 minutes, then remove from oven and cool completely.
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