Chocolate hazelnut meringue cookies are the perfect dessert accompaniment for figs, ricotta and honey.
Prep Time10 minutesmins
Cook Time1 hourhr30 minutesmins
Servings: 12cookies
Author: Amanda Lawson
Ingredients
2large eggs at room temperature, whites only
fine sea salt, just a pinch
100gcaster sugar
1/2tspcider vinegar
1/2tspcornflour
1orange, zest only
75g70% cocoa dark chocolatefinely chopped
75ghazelnutsblitzed briefly in a food processor
1tspthyme leaves
Instructions
Preheat the oven to 120 °C (100°C fan-forced). Line a baking tray with paper.
Using an electric mixer with a whisk attachment, whisk together the egg whites with the salt until soft peaks form.
Whisk in the sugar a little at time, then continue to whisk for 3 minutes at high speed until the meringue is thick and gleaming.
Gently fold in the cornflour, vinegar, orange zest, hazelnuts, chocolate and thyme, reserving a a little of the thyme and chopped hazelnuts to sprinkle on the top.
Drop tablespoon-sized blobs of the mixture onto the tray, leaving space in between as they will spread a little. Sprinkle remaining thyme and hazelnuts on top.
Turn the oven temperature down to 90°C (70°C fan-forced). Put the cookies in the oven, and cook for 1 1/2 hours. Let the cookies remain in the oven until the oven is no longer warm (about 2 hours).
Serve with figs, ricotta and honey for dessert, or on their own with coffee.
Notes
Store the cookies in an airtight container. They will keep for up to a week.