1/4 cup finely ground hazelnut
1 cup powder sugar ( confectioner's )
2 Tbs dark cocoa powder
2 large egg whites
1/4 cup sugar
Filling
1/3 cup nutella
1/4 cup fresh heavy cream
finely chopped hazelnuts
Oven at 325
Bake 10-15 minutes
Combine hazelnuts, cocoa powder and powder sugar, set aside.
Place the egg whites in a mixing bowl and whip until perks appear, add the sugar a little at a time, until
a firm glossy meringue appears.
Do not over mix.
Mix and fold the dry ingredients little at a time until it forms a shiny batter with a ribbon-like consistency.
Add the batter in a pastry bag using a plain tip.
Pipe small circles on parchment paper on top of a cookie sheet.
Tap the baking sheet so that all air bubbles remove. 24 cookies
Let the cookies sit for 20-30 minutes.
Cool the cookies before you peel off the parchment paper.
add the filling when the cookies are cooled.
FILLING"
Over a low heat mix the filling ingredients stirring constantly.
Cool the filling add the filling pairing sandwich cookies.
Gently as the meringues are easy to break.
This cookie is between a meringue and a macaroon. Enjoy.
| Yield: | 24 servings | |
| Prep Time: | 0 hr 40 mins | |
| Cook Time: | 0 hr 12 mins | |
| Ready In: | 0 hr 12 mins | |
| Category: | Desserts | |
| Main Ingredient: | Eggs | |
| Cooking Method: | Baking |
|
| Nationality: | France | |
| Recipe Tags: | meringue cookies Hazelnut cookies | chcoclate hazelnut cookie |
