Chunky Hazelnut Meringues

Chunky Hazelnut Meringues

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 here

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2 thoughts on “Chunky Hazelnut Meringues

  1. Melissa

    Hi Monica, Melissa here from Food Bloggers of Canada. Just popping by to check out your blog and let you know that we’ve added you to our Membership Directory. Welcome aboard (and Welcome to Vancouver from another local!)

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