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Categories:
hazelnuts cocoa cornstarch cocoa bittersweet chocolate ground cardamom egg whites cream of tartar salt sugar vanilla
Viewed: 13 - Published at: 6 years agoIngredients
- 1/4 cup hazelnuts
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons cornstarch
- 1 1/2 teaspoons cocoa nibs
- 2 ounces bittersweet chocolate, finely chopped
- 1/8 to 1/4 teaspoon ground cardamom
- 3 large egg whites
- 1/8 teaspoon cream of tartar
- Pinch of salt
- 3/4 cup sugar
- 1/2 teaspoon pure vanilla extract
Method
- Preheat the oven to 350 and line 2 baking sheets with parchment paper.
- Spread the hazelnuts in a pie plate and toast for 14 minutes, until the skins blister.
- Transfer the nuts to a kitchen towel and rub together to remove the skins.
- Coarsely chop and transfer to a bowl.
- Add the cocoa, cornstarch, nibs, chocolate and cardamom.
- Lower the oven to 300.
- In a medium bowl, using an electric mixer, beat the egg whites with the cream of tartar and salt until soft peaks form.
- Add the sugar in a thin stream and beat until the whites are stiff and glossy.
- Beat in the vanilla.
- Fold in the dry ingredients, leaving some streaks.
- Scoop 8 level tablespoon-size mounds of the meringue onto each baking sheet.
- Scoop the remaining meringue directly on top of the existing mounds, as if forming little snowmen.
- Bake the cookies in the upper and lower thirds of the oven for about 30 minutes, until firm when tapped; shift the sheets halfway through baking.
- Transfer the sheets to racks and let the cookies cool before serving.
