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Chocolate-Hazelnut Meringue Kisses

5

  • Prep Time15 mins
  • Total Time3 hrs 15 mins
  • Makes50 sandwiches
Chocolate-Hazelnut Meringue Kisses

Photo, Liam Morgan.

Chatelaine Triple Tested

A twist on our deceptively easy holiday meringue recipe, this chocolate-hazelnut version is a year-round treat that's sweet, chewy and chocolatey.

Ingredients

  • 1 cup superfine sugar

  • 1 tsp cornstarch

  • 4 egg whites, at room temperature

  • 1/2 tsp cream of tartar

  • 3/4 cup finely ground hazelnuts

  • chocolate-hazelnut spread

Instructions

  • POSITION oven racks in top third and centre of oven. Preheat oven to 200F. Line 2 baking sheets with parchment. Stir sugar and cornstarch in a small bowl. Beat egg whites with cream of tartar in the bowl of a stand mixer on medium-high until soft peaks form when beaters are lifted, about 2 min. Gradually beat in sugar mixture, 2 tbsp at a time, until stiff and glossy peaks form when beaters are lifted, about 3 min. Fold in ¾ cup finely ground hazelnuts when stiff peaks form.

  • FIT a piping bag with a small plain tip. Pipe into 1 ½-in. rounds about ½ in. high.

  • BAKE in centre and bottom third of oven, switching and rotating sheets halfway through, until tops are firm and bottoms are dry, about 2 hours. Turn off heat and let stand in oven for 1 hour more. Transfer to racks to cool completely. Spread the bottoms of half of the meringues with ½ tsp chocolate-hazelnut spread each and sandwich with remaining meringues. Meringues will keep well in an airtight container at room temperature for up to 1 week. Do not refrigerate or freeze.


Watch how to make meringue swirls

https://www.youtube.com/watch?v=weD_U56B9PY

Kitchen tip

When working with meringue, pipe and bake immediately. Meringue will lose volume if left too long.


Nutrition (per cookie)

Calories 21, Carbohydrates 5g, Sodium 5mg.

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"

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