3
Mar

Dark Chocolate Hazelnut Meringue Cookies

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Do you remember Milano cookies? I think that’s what these taste like. They’re both crunchy and airy at the same time, but also seem to melt in your mouth. The dark chocolate layer on the bottom reminds me of the fudge middle layer of the milano cookies.

I love meringue cookies because you feel like you’re indulging in dessert, but only getting a fraction of the calories and fat that you would in a usual dessert. The only problem is keeping yourself from popping them in your mouth all day long.

There’s a few things to keep in mind when you’re making these cookies. Try to make them on a dry day. Dampness in the air will make the cookies take longer to dry, and they may end up still having moisture inside if you’re not careful. Drying them at a low temperature for an extended period of time helps the moisture to evaporate slowly and evenly, so don’t get impatient and turn up the heat.  Leaving the oven door closed once the oven is off helps to complete the drying process and prevents the cookies from cracking.

Shared on Slightly Indulgent Tuesdays, Fat Tuesdays,  GFE Virtual Gluten-Free Support Group, and Allergy-Free Wednesdays

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Dark Chocolate Hazelnut Meringue Cookies

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

  • 2 large egg whites, about 4 tablespoons
  • 1/2 cup honey
  • pinch of sea salt
  • 1 teaspoon ice water
  • 3/4 cup raw hazelnuts, toasted and finely chopped
  • 4 ounces dark chocolate, melted

Instructions:

  1. Bring 2 inches of water to a simmer in a saucepan.
  2. In a heatproof mixing bowl, combine the egg whites, honey, and pinch of salt.
  3. Place the bowl over the simmering water, careful not to let it touch the water. Whisk the egg whites constantly for 3-5 minutes, until they are warm to the touch.
  4. Remove from the heat, then transfer the mixing bowl to your stand mixer. Immediately begin whipping on high.
  5. Pour in the teaspoon of ice water, then keep beating on high until thick and glossy, about 5 minutes.
  6. Fold in 1/2 cup of the hazelnuts, keeping the remaining 1/4 cup for dipping at the end.
  7. Drop the batter by heaping tablespoons onto a parchment lined cookie sheet, or pipe with a pastry tip.

To Bake (note: the cookies will get a little darker in color in the oven)
Bake at 175 for 1.5 hours until the meringues are dry to the touch but not brown, then turn the oven off and let them cool with the oven door closed for another hour.

To Dehydrate
Dehydrate meringues at 135 degrees for 4 hours. Turn the dehydrator off, then with the door closed, let them cool and harden for 1 hour.

Once the cookies have cooled, hold them by the tips and dip the bottoms on the dark chocolate. Then dip them in the remaining chopped hazelnuts, and let sit at room temperature for an hour or so until the chocolate has hardened.

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  • Donna

    I adore meringue!…Could I possibly sub xylitol/erythritol/stevia/coconut palm sugar for the honey with any success? I am watching my insulin levels…but need to know if I can possibly do your recipe offering JUSTICE!

    • Against All Grain

      I’m not sure sorry

    • Lynne

      I also deal with blood sugar issues and find that honey drives my numbers up too high. I’m thinking about trying these cookies with xylitol ‘honey’ (pricey, but worth it for the occasional treat). I don’t think granulated xylitol would work, but the syrup made from xylitol just might. If it doesn’t, I’m also thinking of trying to make a coconut palm sugar syrup for things like this.

      My question is: can the dehydration step be done in the oven? I don’t have a dehydrator and don’t think my husband would agree to get one just for making cookies.

      Thanks!

  • Greenmama

    First off, the flavor of these is fabulous, my husband would have eaten them all in one sitting if I had let him! Thank you. I sure did have a hard time with the recipe though! It mixed up beautifully and I had enough to fill two cookie sheets with enough left over to fill a dehydrator tray as well. And that’s where my problems began…I baked the two cookie sheets in the oven at 175 for an hour and a half like you recommended and then left them in with the door closed for an hour. When they came out, they were still quite sticky and soft. I had to use the oven to make dinner at that point, so I let them sit on the counter until dinner was over. I put them back in, but I didn’t realize that the broiler element was still hot. The top tray burned quickly and came out like toasted marshmallows! My children still enjoyed them, but I was disappointed. Oh well, I still had one tray left on the bottom shelf of the oven and one in the dehydrator. I ended up having to leave the bottom tray in the oven for almost 2 more hours, it ended up being over double the time the recipe recommended. But they did turn out beautifully. As for the ones in the dehydrator, I checked them after 4 hours at 135 and they were still very soft and sticky. Checked again at 14 hours and they didn’t seem to have changed a bit! Checked *again* at 28 hours and they were STILL the same. At this point, I turned the temp up as high as it would go (maybe 160? the brand is excalibur) and left them for another 14 hours. When I checked them, they were still the same. I finally took them out and left them on the counter while I prepared the oven and figured I would finish them off in there. When I went to transfer them to the oven tray 10 minutes later, they had hardened up perfectly. I’m baffled. Do you have any suggestions for me? I would love to make this recipe again, but preferably without 2 days of dehydrating time or multiple forays into and out of the oven. I’m wondering if my house is just way more humid than yours or something (it is snowing outside, but feels dry inside the house).

    Any troubleshooting you could help me with would be most appreciated. My husband will be disappointed if I don’t make them again.

    Thanks!

    • Against All Grain

      Hmm I haven’t heard of anyone having this problem but I did leave my newest peppermint ones in the dehydrator for 24 hours. I’ve read numerous times online that meringues shouldn’t be attempted on a rainy day so that could be the problem. I also like to put mine in an airtight container immediately after they cool.

  • Amy

    Should these be in the dehydrator for 24 hours, not 4 hours as noted in the recipe? They were far from ready after being in my Excalibur for 4 hours and then cooling for 1 hour. I have made your peppermint crunch cookies, which seem similar to these, and the peppermint cookies take 24 hours in the dehydrator. Anyway, I am anxious to try these chocolate meringue cookies and hope a few more hours in my dehydrator does the trick!

    • Against All Grain

      If its really damp where you live they may take a lot longer. I did them for 4 hours when I made these a long time ago but the peppermint ones did take 24 so I may need to re-test these

  • Jasmin B

    Hi, I’m am so excited to try these biscuits but just to double check, is the oven temp farenheit or celcius?? I’m in Australia so just need to know if I have to convert :)
    thanks again, I love your blog!

    • Against All Grain

      Thank you so much! All of my temperatures are done in farenheit, as I am in California :)