1 1/2 cups hazelnuts, toasted and skinned 3 large egg whites, at room temperature 1/2 cup granulated sugar 1 teaspoon ground cinnamon 6 ounces bittersweet chocolate, melted and cooled
Preheat the oven to 325°F (160°C).Line two baking sheets with parchment baking paper.
Finely chop* 1/2 cup of the hazelnuts.Coarsely chop the remaining 1 cup nuts.
Using an electric mixer, beat the eggwhites until soft peaks form. Add the sugar 1 tablespoon at atime, beating constantly at high speed, and beat until the whitesare thick and glossy and the sugar is dissolved. Beat in thecinnamon. Fold in the melted chocolate and the nuts.
Drop the batter by rounded tablespoonfulsonto the prepared baking sheets.
Bake for 18 minutes, or until the meringuesare firm. Remove to wire racks to cool.
Makes 4 dozen.
*Use a food processor to achieve finely’ground’ hazelnuts.
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