Hazelnut and Chocolate Meringues

Hazelnut and Chocolate Meringues

Do you have some egg whites left over from making carbonara, or a simple but delicious zabaglione? Don’t throw them away – you never do that in the kitchen. Instead, reuse them in this amazing recipe that will enchant any gourmet! These meringues are crispy on the outside, with a hazelnut and chocolate interior, a real treat. If coloured, they will be even more beautiful in my opinion, but only use gel or powder food colouring, liquid colouring destabilizes the mixture. They are super simple to make, even though they take a long time to cook, but they taste great.

Yesterday we had guests at home and, for this festive occasion, I couldn’t help but charm them with my cute, freshly baked meringues. They were so impressed, and I was so happy, that they couldn’t stop eating them! In fact, they just kept eating them, and soon these little cakes were gone!

If you do use new eggs, don’t throw away the yolks: save them for a coffee custard (yolks, sugar, milk, starch and coffee: simple but wisely combined ingredients).

Hazelnut and Chocolate Meringues
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meringues

Hazelnut and Chocolate Meringues

Vittoria
These meringues are crispy on the outside, with a hazelnut and chocolate interior, a real treat.
Prep Time 10 mins
Cook Time 1 hr 30 mins
Course Dessert
Cuisine Italian
Servings 50 meringues

Ingredients
 
 

  • 4 egg whites at room temperature
  • 1 teaspoon of lemon juice
  • 250 g sugar
  • 40 g chopped hazelnuts
  • 30 g chocolate chips
  • Food colouring gel or powder
  • Salt flakes if desired

Instructions
 

  • To make these wonderful sweets, start by separating the yolks from the egg whites, remembering that the eggs must be at room temperature.
  • Then put the yolks aside, you can use them in other recipes, and beat the egg whites until stiff. Testing with a teaspoon, it should not fall. Then add a teaspoon of lemon juice and mix it into the mixture.
  • Add the sugar a little at a time, always stirring with the whisk of the mixer.
  • Chop the hazelnuts and add them to the mixture together with the chocolate chips. Mix from the bottom up with a spatula so as not to disassemble the eggs.
  • If you like the meringues more colourful, making them even more attractive to the eye, colour them with food colouring gel or powder. Personally, I divided the dough in two and coloured half of them pink.
  • Turn on the oven at 100°C (212°F) static and spread baking paper on 2 baking trays. Pour the mixture into a piping bag and form your meringues, remembering to leave about 2 cm between each one.
  • If you like contrasting flavours, sprinkle the meringues with some salt flakes.
  • Now bake at 100°C for 1 hour, then at 90°C for half an hour.
  • Once this time has elapsed, check that the meringues are cooked properly, remove the pans from the oven and leave them to cool for 10 minutes. Then remove them. Finally, serve and enjoy all their crunchiness. Enjoy your meal!
Notes
To tell you the truth, I have never tried this version, but once I tasted my chocolate and
hazelnut meringues, an idea popped into my head: what if I filled them with caramelized
cherries?
If you like to experiment, try placing a caramelised cherry on the baking tray
and covering it with the meringue mixture. I'm not sure it will turn out as good as the
others, but it could be a discovery! You have the floor.

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