Hazelnut Meringues

STEP 1

Place egg whites into bowl; let stand at room temperature 30 minutes.

STEP 2

Line 2 large cookie sheets with parchment paper; set aside. Arrange oven racks on middle and lower levels of oven.

STEP 3

Heat oven to 300°F.

STEP 4

Add cream of tartar and salt to egg whites. Beat at high speed until soft peaks form. Add powdered sugar, 2 tablespoons at a time, beating until stiff peaks form. Gently stir in ground hazelnuts.

STEP 5

Drop meringue by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheets. Spread each into 2-inch circle. Place 1 cookie sheet onto middle oven rack and other cookie sheet onto lower oven rack. Bake 12 minutes. Turn oven off. Leave meringues in oven 1 hour, keeping door closed, to dry meringues. Remove from oven; cool completely on cookie sheets. When cool, remove from parchment paper.

STEP 6

Combine hot water and coffee granules in bowl; set aside.

STEP 7

Beat butter in another bowl at medium speed 30 seconds. Add powdered sugar, vanilla and reserved coffee mixture; beat until well mixed. Spoon buttercream into pastry bag fitted with large plain tip; pipe swirl in center of each meringue. Top with whole hazelnut. Serve within 2 hours.