Every so often I am suddenly hit with a flavour/texture that I need to make. I was looking for something light but crunchy. When I saw Bonita’s post featuring these hazelnut meringues, I knew I had to make them.
The key to a good meringue is a bowl that doesn’t have a speck of fat and room temperature egg whites. I’ve heard not to use egg whites from a carton, but I use them and it works out fine. I never had a problem with meringues until recently — it would not maintain a stiff peak no matter how much I beat it. Did my meringues need a blue pill?
This time around I made sure that the bowl was clean (wiped down with vinegar), but I didn’t let the egg whites fully come to room temperature which is why it took longer for the stiff peaks to appear. Lesson learned: do what the instructions say and make sure that the necessary ingredients are at room temperature.
The taste profile was exactly what I was looking for in a cookie. I used a 70% chocolate and I think it might have been too stark of a contrast with the sweet meringue. 60% and lower would suit the meringue better.
I sound a little bit like a broken record recommending Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich so much, but it really has become my go to source for cookies.
You can find the recipe hereby