Chocolate Cinnamon And Hazelnut Meringue Cookies
This is a great recipe when you have leftover egg whites. These cookies are easier to make than the famous French macarons but are just as tasty. You can fill them with virtually anything that comes to your mind. Go wild!
- Makes 20 sandwich cookies
- Prep time: 1h
- Cook time: 35min
- Total time: 1h 35min
- Difficulty: Intermediate
For the cinnamon and hazelnut meringue cookies:
- 3 egg whites
- pinch of salt
- 90g caster sugar
- 65g powdered sugar
- 1 teaspoon cornflour
- 1 teaspoon lemon juice
- 80g toasted chopped hazelnuts
- 1 teaspoon cinnamon
Preheat the oven to 140°C. Line two baking sheets with parchment paper. In a clean and dry mixing bowl, combine egg whites and salt. Beat egg whites until frothy and then gradually start adding caster sugar. Beat on high speed until stiff peaks form, about 4 minutes. Add sifted powdered sugar, cornstarch, and lemon juice and beat on high speed for 3 minutes. The mixture should be stiff, silky, and shiny. Gently fold in hazelnuts and cinnamon. Take a heaped teaspoon of the meringue mixture and slide it onto the baking sheet. Repeat with the rest of the mixture. You can make smaller or bigger heaps, but make sure you adjust baking times according to their size. Bake for 30 to 35 minutes. They should still be a bit chewy in the middle. Let them cool on a wire rack completely.
For the chocolate ganache filling:
- 120g chopped dark chocolate
- 45ml heavy cream
- 1 tablespoon strong black coffee
- 1 teaspoon butter
In a medium bowl, combine a third of the chocolate, heavy cream, and coffee. Melt over a pot of simmering water. Remove from heat and add butter and the remaining chocolate. Stir until completely melted and evenly combined. Set aside and let it sit until it reaches piping consistency, about 20 minutes. Pipe some ganache on one cookie and top with another one. Let the ganache filling set completely at room temperature. The cookies can be stored in an airtight container for 2 weeks.