Ingredients

The following ingredients have 4 Servings
  • 130 ml Egg White (about 4 egg whites)
  • 130 grams Sugar (white, granulated)
  • 100 grams Hazelnuts
  • 1 tbsp Cocoa Powder (dutch process)

Instruction

  • Preheat your oven to 200 Celsius.
  • Using a food processor or blender, blitz the hazelnuts and cocoa powder for a few seconds until you get crumbly bits. You don't want a paste but you don't want too large pieces. Try to go for a rough sand texture.
  • In a stand mixer (or hand mixer bowl) add the egg whites and sugar. Start the whisk slow and build up to max until you have stiff glossy peaks.
  • Carefully fold in the cocoa hazelnut mixture into the meringue, trying your best not to work it too much.
  • Take a heaping tablespoon of meringue cookie batter and plop it on a silicone mat lined baking tray. The meringues will not spread so you can place them close together.
  • Lower your oven to 175 Celsius (350F) and put on convection setting.
  • Place the tray into the oven for 15 minutes exactly. Do not open the oven during this time.
  • Remove the tray from the oven and let sit on the counter top for 5 minutes, then move the cookies to a wire rack to cool further. Do not touch the cookies in the first 5 minutes or they will collapse.