Chocolate and Hazelnut Meringues (Gluten free)
Who says gluten free has to be boring. With these cookies you will not miss the flour at all. They could be my favorite cookie. They are moist and chewy and the chocolate and hazelnuts combine for an amazing flavor experience. If hazelnuts are difficult to find, you could substitute almonds. Or, combine half almonds and half hazelnuts as I did with this batch as that was what was available in my cupboard. Happy Eating.
Ingredients
2 cups of blanched hazelnuts toasted and coarsely chopped (After toasting roll the nuts in a towel to remove the skins if you can not buy hazelnuts wtihout the skins)
1 cup sugar
4 large egg whites
1/4 teaspoon salt
1 teaspoon vanilla or almond extract
1/2 cup mini chocolate chips
Equipment
Food processor with metal blade for chopping the almonds
Kitchenaid or hand mixer for beating the egg whites
Cookie sheet lined with parchment paper
Making the Meringues
Step 1: Toast hazelnuts on a baking sheet. At 350 degrees this could take 5 to 10 minutes, but watch carefully because they will go from golden brown to overly brown very quickly.
Step 2: Remove hazelnuts from the oven. While they are still warm roll them in a towel to remove the skins then let them cool completely. If they are not completely cool, they will turn into a paste when you chop them.
Step 3: Reduce the oven temperature to 300 degrees
Step 4: In a food processor with the metal blade chop the hazelnuts. They should be slightly coarsely chopped for this recipe, not the consistency of almond flour.
Step 5: Place the four egg whites, sugar and salt in a bowl and beat until stiff peaks form.
Step 6: Fold in the almonds and chocolate chips. Do not over mix as you will be taking the air out of the dough.
Step 7: Drop the batter by scant tablespoons onto the prepared cookie sheet leaving room in between as the cookies will expand when they bake. (I use parchment on the cookie sheets for this recipe.)
Step 8: If desired you may top each cookie with a large chocolate chip or a whole almond before baking, but I generally i love them without the added embellishment.
Step 9: Bake the cookies for 20 to 25 minutes until they are lightly browned.
Step 10: Let the cookies cool for a few minutes then remove to a wire rack to cool completely.
Ingredients
2 cups of blanched hazelnuts toasted and coarsely chopped (After toasting roll the nuts in a towel to remove the skins if you can not buy hazelnuts wtihout the skins)
1 cup sugar
4 large egg whites
1/4 teaspoon salt
1 teaspoon vanilla or almond extract
1/2 cup mini chocolate chips
Equipment
Food processor with metal blade for chopping the almonds
Kitchenaid or hand mixer for beating the egg whites
Cookie sheet lined with parchment paper
Making the Meringues
Step 1: Toast hazelnuts on a baking sheet. At 350 degrees this could take 5 to 10 minutes, but watch carefully because they will go from golden brown to overly brown very quickly.
Step 2: Remove hazelnuts from the oven. While they are still warm roll them in a towel to remove the skins then let them cool completely. If they are not completely cool, they will turn into a paste when you chop them.
Step 3: Reduce the oven temperature to 300 degrees
Step 4: In a food processor with the metal blade chop the hazelnuts. They should be slightly coarsely chopped for this recipe, not the consistency of almond flour.
Step 5: Place the four egg whites, sugar and salt in a bowl and beat until stiff peaks form.
Step 6: Fold in the almonds and chocolate chips. Do not over mix as you will be taking the air out of the dough.
Step 7: Drop the batter by scant tablespoons onto the prepared cookie sheet leaving room in between as the cookies will expand when they bake. (I use parchment on the cookie sheets for this recipe.)
Step 8: If desired you may top each cookie with a large chocolate chip or a whole almond before baking, but I generally i love them without the added embellishment.
Step 9: Bake the cookies for 20 to 25 minutes until they are lightly browned.
Step 10: Let the cookies cool for a few minutes then remove to a wire rack to cool completely.