The Pioneer Woman Tasty Kitchen
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Chocolate Hazelnut Meringue Cookies

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Level: Easy

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Description

A chocolate airy meringue with a dash of Frangelico for a perfect hint of hazelnut.

Ingredients

  • 4 whole Large Eggs Whites, Room Temperature
  • 1 cup Sugar
  • ⅛ teaspoons Cream Of Tartar
  • 2 teaspoons Frangelico Or Hazelnut Liqueur
  • ¼ cups Cocoa Powder

Preparation

Preheat the oven to 225° F.

Meanwhile, fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.

Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add Frangelico, and mix until combined. Gently fold in the cocoa powder.

Using a small spoon, portion the mixture onto baking sheets lined with parchment paper. Bake until the cookies lift off of the parchment easily, about 2-3 hours. Yes, that’s a really long time, so please don’t do this on a hot day, okay?

One Comment

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Profile photo of lisin

lisin on 9.3.2009

These sound Perfect! I make plane meringue cookies a LOT but never thought to add cocoa powder. Brilliant!

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