Spumetti Chocolate Hazelnut Meringues Recipes

SPUMETTI (CHOCOLATE-HAZELNUT MERINGUES)

Steps:

• Preheat oven to 325 F.
• Cut baking pan liner paper or brown paper to fit 2 baking sheets and grease lightly.
• Put hazelnuts, confectioner's sugar, cocoa, and cinnamon in a large bowl; add egg whites and mix well until mixture is well blended: about 5 minutes.
• Wet hands with water and break off small pieces of mixture (about 1 Tbs) and shape into round balls.
• Place on baking sheets, 1" apart, and bake for approximately 30 minutes.

SPUMETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a large glass or metal mixing bowl, beat the egg white until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the toasted almonds. Drop by teaspoonfuls onto the prepared baking sheets.
• Bake for 15 to 20 minutes in the preheated oven, until golden and firm. When cookies are completely cool, they can be placed into plastic bags and frozen.

CHOCOLATE HAZELNUT MERINGUES

Steps:

• Heat oven to 225°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, beat egg whites and cream of tartar with electric mixer on low speed until foamy. Increase speed to medium; gradually add 2 tablespoons of the granulated sugar, 1 tablespoon at a time, beating until soft peaks form. Increase speed to high; gradually add remaining 6 tablespoons granulated sugar, the powdered sugar and cocoa, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar is dissolved. Fold in hazelnuts.
• Spoon mixture into decorating bag fitted with large open star tip. Onto cookie sheets, pipe meringues about 1 inch apart.
• Bake 1 hour 35 minutes. Turn oven off; leave meringues in oven with door closed 2 hours. Store tightly covered at room temperature up to 1 week.