Hazelnut Meringues Recipe - Cooking Index
Hazelnut Meringues Recipe - Cooking Index
To save time, buy hazelnuts that have already been peeled, or even peeled and toasted. Hazelnut extract is available at specialty and gourmet stores. You can find superfine sugar at grocery stores, or you could just process regular sugar to powder in a blender or food processor.
Courses: Dessert| 3 | Egg whites | |
| 1/2 teaspoon | 2.5ml | Cream of tartar |
| 1 cup | 198g / 7oz | Superfine sugar |
| 1 teaspoon | 5ml | Vanilla extract |
| 1/4 teaspoon | 1.3ml | Hazelnut extract |
| 1 cup | 146g / 5.1oz | Chopped toasted hazelnuts |
| 1 oz | 28g | Bittersweet chocolate - melted |
Beat egg whites until foamy. Add cream of tartar and beat to soft peaks. Gradually beat in sugar 1 tablespoon at a time. Beat until stiff peaks form and sugar is dissolved. Stir in vanilla and hazelnut extracts and hazelnuts.
Using tablespoon, spoon meringue onto 2 baking sheets lined with parchment paper for a total of 18. Bake at 275 degrees until meringues are firm and lightly browned, about 35 minutes. Let cool, then drizzle with chocolate.
This recipe yields 18 meringues.
Each meringue: 85 calories; 14 mg sodium; 0 cholesterol; 4 grams fat; 13 grams carbohydrates; 1 gram protein; 0.11 gram fiber.
Source:
The Los Angeles Times, 05-10-2000
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