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

Author:

Prep Time
5 minutes

Cook Time
15 minutes

Cooling Time
5 minutes

Total Time
25 minutes

Course:

Dessert

Cuisine:

French Italian European

Keywords:

meringue Chocolate Hazelnut Meringue Cookies Cocoa Hazelnut Cookies Hazelnut Meringues Meringue Cookies

🧂 Ingredients

130 ml Egg White

about 4 egg whites
130 grams Sugar

white, granulated
100 grams Hazelnuts
1 tbsp Cocoa Powder

dutch process

Instructions

1 Preheat your oven to 200 Celsius.
2 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.
3 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.
4 Carefully fold in the cocoa hazelnut mixture into the meringue, trying your best
not to work it too much.
5 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.
6 Lower your oven to 175 Celsius (350F) and put on convection setting.
7 Place the tray into the oven for 15 minutes exactly. Do not open the oven during
this time.
8 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.