Or, what to bake when you wish for a cloud of Nutella.
The name of these beauties, literally translated from the Italian, is ugly but good. How could I resist?
I’ve been trying (somewhat unsuccessfully, given my perfectionist tendencies) to bake something birthday-gift-worthy for a friend. I have now really and truly missed the occasion (sorry KB!) but I think I might be honing in on something with this one. Maybe the next batch will make it out of my kitchen and over to the post office. Maybe.
For some reason, I seem to have acquired a tradition of meringue gift giving. I sent my little sister coconut cloud meringue cookies when she got a promotion at work. I make little meringues as hostess gifts. However, I don’t often make meringue for my own personal consumption. I think this is because I tend to think of it only in its pure, unadorned form – texturally interesting, but mostly a sugary mallow-crunch without much of a flavor profile (unless piled high with whipped cream and fresh fruit like they do in Australia & New Zealand). I don’t think about the fascinating and airy suspensions that meringue makes possible (see above mention of coconut clouds). Well, these cookies have certainly changed my thinking about the simple meringue.
I toasted hazelnuts in my oven until they were golden and the kitchen smelled like something really excellent was happening. The nuts were then skinned by means of a brisk rub down in an old tea towel, pulsed in the food processor until they were the perfect blend of size and texture, and then folded into meringue with some chopped dark chocolate.
The meringue ends up crispy outside and softly chewy inside, flecked with toasted hazelnut and chocolate, and (in my opinion) looking like lovely little nutella-themed clouds. Brutti, Italy? Really? Why so harsh? At least we can agree on the buoni part.
Adapted from this recipe by the clever folks at Real Simple.
- 1½ cups hazelnuts
- pinch of salt
- ¾ cup of granulated sugar
- ¼ cup powdered sugar
- 4 large egg whites
- ½ bar dark chocolate, chopped finely
- Preheat oven to 400 F.
- Place hazelnuts on a rimmed baking sheet, and roast for about 10 minutes or until golden brown, watching like a hawk so they don't burn.
- Remove nuts and turn oven down to 325 F.
- Place hazelnuts in the middle of an old tea towel. Fold over edges, forming a sort of pouch, so that no nuts can escape. Rub hazelnuts against each other and the towel, loosening and removing their skins. Most should come off, but it is completely fine if a few remain.
- Place nuts, a pinch of salt, and ¼ cup of granulated sugar in the bowl of a food processor fitted with a metal blade. Pule 4-5 times, or until most of the nuts are ground and a few smaller pieces remain.
- In a large bowl, beat egg whites with an electric mixer until soft peaks form - about two minutes.
- Gradually add remaining ½ cup granulated sugar and ¼ cup powdered sugar, a bit at a time, beating well after each addition. After sugar is all mixed in, beat until stiff peaks form. The meringue should hold its form when you remove the whisks. (See photo)
- Add ground hazelnuts and chopped chocolate to mix, and fold to combine.
- Drop by heaping spoonful onto 2 baking sheets lined with parchment.
- Bake until lightly browned, which took my slightly oversized cookies about 22 minutes.
- Let cool on sheets for about 5 minutes or so, then transfer to wire racks to cool completely.
- Do not store until completely cool and dry, or your meringues will soften and wilt. Store dry meringues in a sealed container for 3-5 days, if you can make them last that long.
K
February 17, 2017 at 2:03 amDamn! These sound AMAZING!