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Choc-Hazelnut Meringue Cookies
This fail proof recipe for Choc-Hazelnut Meringue Cookies will definitely put a smile on anyone's face and a crunch in their mouth. Remember to eat them fresh from the oven when they are extra crunchy!
: 5 minutes
: 20 minutes
: 12 servings
50g Hazelnuts (whole)
1 egg white
80g icing sugar
5g cocoa powder
Preheat oven to 170°C, line a baking tray or prepare a silicone baking mat.
Beat egg whites until soft peaks.
Sift in icing sugar.
Sift in cocoa powder and stir with a spatula until smooth and combined.
Roughly chop the hazelnuts.
Gently fold the hazelnuts into the egg white mixture.
Roll tablespoonfuls of the mixture and place onto the prepared tray.
Bake for 15-18 minutes until a glossy shell has formed.
Remove from the oven and rest for 3-4 minutes to cool.
Note: I used a silicone mat because I found it easier to remove the meringue cookies compared to baking paper.
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