Hazelnut Butter And Coffee Meringues Recipe 475

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HAZELNUT MERINGUES



Hazelnut Meringues image

Add a nutty taste to meringue cookies with hazelnut - delicious baked dessert to serve a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 24

Number Of Ingredients 6

1/4 cup hazelnuts (filberts)
1/4 cup powdered sugar
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup superfine sugar
1/8 teaspoon almond extract

Steps:

  • Heat oven to 350°F. Place hazelnuts in single layer on ungreased cookie sheet. Bake at 350°F. for 10 minutes or until skins begin to loosen and hazelnuts turn golden brown.
  • Remove hazelnuts from oven; place on towel. Wrap towel around hazelnuts; let stand 10 minutes. Rub hazelnuts with towel to remove as much skin as possible.
  • In food processor bowl with metal blade, combine hazelnuts and powdered sugar. Process until fine powder forms. Set aside.
  • Reduce oven temperature to 200°F. Line cookie sheets with parchment paper. In large bowl, beat egg whites with electric mixer at medium speed until foamy. Beat in cream of tartar. Increase speed to high; beat until soft peaks form. Slowly beat in superfine sugar. Continue beating until egg whites are glossy and stiff. Beat in almond extract. Quickly fold in nut powder.
  • Place meringue mixture in large decorating bag or resealable gallon plastic bag fitted with 1/2-inch open star tip. Pipe meringue into star shapes onto paper-lined cookie sheets.
  • Bake at 200°F for 1 1/4 to 1 1/2 hours or until crisp. Cool on cookie sheet for 15 minutes or until completely cooled. Gently remove from parchment paper.

Nutrition Facts : Calories 25, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 0 mg, Sugar 3 g

HAZELNUT BUTTER AND COFFEE MERINGUES RECIPE - (4.7/5)



Hazelnut Butter and Coffee Meringues Recipe - (4.7/5) image

Provided by á-114543

Number Of Ingredients 7

1 cup skin-on hazelnuts
1/4 teaspoon kosher salt
4 large egg whites
Pinch of cream of tartar
1/2 cup granulated sugar
3/4 cup powdered sugar
2 tablespoons coffee beans, chopped

Steps:

  • Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, about 10 to 12 minutes. Remove nuts and reduce oven temperature to 200°. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool. Blend hazelnuts and salt in a food processor until a smooth, creamy nut butter forms (it should be pretty fluid; keep processing if still stiff); set aside. Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy, about 1 minute. With motor running, gradually add granulated sugar and beat until medium peaks form, about 5 minutes. Gradually add powdered sugar and continue to beat until stiff, glossy peaks form, 8-10 minutes. Transfer meringue to a large bowl and gently fold in half of reserved hazelnut butter, leaving plenty of streaks. Add remaining hazelnut butter and fold once just to barely blend. Mixture should be marbled with thick ribbons of nut butter. Spoon heaping spoonfuls of meringue onto parchment-lined baking sheets (meringues will flatten slightly as they bake, so make them tall) and top with coffee beans. Bake until dry, 2-2½ hours. Turn off heat and let cool in oven. DO AHEAD: Meringues can be made 2 days ahead. Store airtight at room temperature.

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