Cocoa Hazelnut Meringue Cookies
These cocoa hazelnut meringue cookies are lighter than air and extremely simple. In fact, they only use 4 ingredients! Hazelnut and dutch process cocoa provide delicate yet rich flavor to these delightful desserts.
Servings 24 cookies
- 130 ml Egg White about 4 egg whites
- 130 grams Sugar white, granulated
- 100 grams Hazelnuts
- 1 tbsp Cocoa Powder dutch process
Preheat your oven to 200 Celsius.
Using a food processor or blender, blitz the hazelnuts and cocoa powder for a few seconds until you get crumbly bits. You don't want a paste but you don't want too large pieces. Try to go for a rough sand texture.
In a stand mixer (or hand mixer bowl) add the egg whites and sugar. Start the whisk slow and build up to max until you have stiff glossy peaks.
Carefully fold in the cocoa hazelnut mixture into the meringue, trying your best not to work it too much.
Take a heaping tablespoon of meringue cookie batter and plop it on a silicone mat lined baking tray. The meringues will not spread so you can place them close together.
Lower your oven to 175 Celsius (350F) and put on convection setting.
Place the tray into the oven for 15 minutes exactly. Do not open the oven during this time.
Remove the tray from the oven and let sit on the counter top for 5 minutes, then move the cookies to a wire rack to cool further. Do not touch the cookies in the first 5 minutes or they will collapse.
Calories: 50kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 41mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg