Hazelnut Meringues
Hazelnut Meringues
Crisp hazelnut meringues are topped with a coffee buttercream for a rich and elegant cookie.
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45 min
Prep Time
02 hrs 15 min
Total Time
30
cookies Ingredients
Meringue
2 large Land O Lakes® Eggs (whites only)
14 teaspoon cream of tartar
18 teaspoon salt
23 cup powdered sugar
12 cup finely ground hazelnuts
Buttercream
1 tablespoon hot water
2 teaspoons instant coffee granules
23 cup Land O Lakes® Butter, softened
1 14 cups powdered sugar
1 teaspoon vanilla
30 whole hazelnuts
How to make
-
STEP 1
Place egg whites into bowl; let stand at room temperature 30 minutes.
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STEP 2
Line 2 large cookie sheets with parchment paper; set aside. Arrange oven racks on middle and lower levels of oven.
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STEP 3
Heat oven to 300°F.
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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.
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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.
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STEP 6
Combine hot water and coffee granules in bowl; set aside.
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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.
Tip #1
- Meringue circles can be formed using pastry bag with large plain tip or placing meringue batter into plastic food bag with 1 corner snipped off.
Tip #2
- Meringue bases can be baked ahead of time. Store between layers of waxed paper in container with tight-fitting lid. Store at room temperature for 3 days or freeze up to 3 months. At serving time, top with buttercream.
Tip #3
- Egg whites will have a greater volume when allowed to stand at room temperature 30 minutes before beating.
90 Calories
6 Fat (g)
10 Cholesterol (mg)
50 Sodium (mg)
8 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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