Chocolate Hazelnut Meringue Cookies

Chocolate Hazelnut Meringue Cookies

Share Button

Ingredients

  • 4 LG whites
  • ¼ tsp. cream of tarter
  • ¼ tsp. salt
  • ¾ C Pioneer® Sugar
  • ½ tsp. vanilla extract
  • 1 ½ tsp. baking cocoa
  • ½ C hazelnuts, toasted lightly, skinned and finely ground*
  • 2 bars (3.5 oz each) dark or bittersweet chocolate, chopped

Directions

  1. Preheat oven to 225° F. Grease baking sheets; set aside.
  2. Beat egg whites, cream of tarter and salt in a large mixing bowl until soft peaks form. Gradually add Pioneer® Sugar, vanilla and cocoa; beat until stiff peaks form. Gently fold in hazelnuts and chocolate. Drop by tablespoons onto prepared baking sheets. Bake for 1 hour or until crisp and pale golden in color. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight containers.
 

Cook's Note

To toast and skin hazelnuts preheat oven to 350° F. Place hazelnuts in one layer in a baking pan; bake for 12-15 minutes or until lightly colored and skins are cracked. Wrap nuts in a kitchen towel and let steam for 1 minute. Rub nuts in the towel to removed most of the loose skins; cool completely.
 
**From the Kitchen of: Jami St. Laurent of Freeland, MI.
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.