Chocolate-Hazelnut Meringue Kisses

Name: Chocolate-Hazelnut Meringue Kisses
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Global
Ingredients: 28 grams bittersweet chocolate, finely chopped; 2 Tbsps cornstarch; 0 teaspoons cream of tartar; 3 larges egg whites; 158 milliliters granulated sugar; 59 milliliters finely chopped hazelnuts, toasted; 59 milliliters sifted powdered sugar; 1 Dash salt; 59 milliliters unsweetened cocoa; 1 teaspoon vanilla extract

Chocolate-Hazelnut Meringue Kisses might be just the hor d'oeuvre you are searching for. This gluten free and dairy free recipe serves 48. One serving contains 24 calories, 0g of protein, and 1g of fat. If you have egg whites, cornstarch, cream of tartar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 32

Equipment you will use

Oven

Combine first 3 ingredients in a food processor; process until finely ground.

Equipment you will use

Food Processor

Combine hazelnut mixture, 1/4 cup powdered sugar, and cornstarch in a medium bowl, stirring with a whisk.

Ingredients you will need

Powdered Sugar

Corn Starch

Hazelnuts

Equipment you will use

Whisk

Bowl

Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until soft peaks form.

Ingredients you will need

Cream Of Tartar

Egg Whites

Salt

Equipment you will use

Blender

Bowl

Add granulated sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Gently fold hazelnut mixture and vanilla into egg mixture.

Ingredients you will need

Granulated Sugar

Hazelnuts

Vanilla

Egg

Cover two baking sheets with parchment paper. Spoon egg white mixture into a pastry bag fitted with a 1/2-inch round tip. Pipe 48 (1 1/2-inch-round) mounds onto prepared baking sheets.

Ingredients you will need

Egg Whites

Mounds Bar

Equipment you will use

Baking Paper

Baking Sheet

Pastry Bag

Bake at 325 for 25 minutes or until meringues are done and dry to the touch. (Meringues are done when surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off; partially open oven door. Cool meringues in oven 30 minutes.

Equipment you will use

Oven

Remove from oven; carefully remove meringues from paper.

Equipment you will use

Oven