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
Dark Chocolate Hazelnut Meringue Cookies
Danielle Walker - AgainstAllGrain.com
- 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
- Bring 2 inches of water to a simmer in a saucepan.
- In a heatproof mixing bowl, combine the egg whites, honey, and pinch of salt.
- 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.
- Remove from the heat, then transfer the mixing bowl to your stand mixer. Immediately begin whipping on high.
- Pour in the teaspoon of ice water, then keep beating on high until thick and glossy, about 5 minutes.
- Fold in 1/2 cup of the hazelnuts, keeping the remaining 1/4 cup for dipping at the end.
- 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.
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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