Chocolate Hazelnut Meringue Cookies

Chocolate Hazelnut Meringue Cookies

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  • 4 LG whites
  • ¼ tsp. cream of tarter
  • ¼ tsp. salt
  • ¾ C Pioneer® Sugar
  • ½ tsp. vanilla extract
  • 1 ½ tsp. baking cocoa
  • ½ C hazelnuts, toasted lightly, skinned and finely ground*
  • 2 bars (3.5 oz each) dark or bittersweet chocolate, chopped


  1. Preheat oven to 225° F. Grease baking sheets; set aside.
  2. Beat egg whites, cream of tarter and salt in a large mixing bowl until soft peaks form. Gradually add Pioneer® Sugar, vanilla and cocoa; beat until stiff peaks form. Gently fold in hazelnuts and chocolate. Drop by tablespoons onto prepared baking sheets. Bake for 1 hour or until crisp and pale golden in color. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight containers.

Cook's Note

To toast and skin hazelnuts preheat oven to 350° F. Place hazelnuts in one layer in a baking pan; bake for 12-15 minutes or until lightly colored and skins are cracked. Wrap nuts in a kitchen towel and let steam for 1 minute. Rub nuts in the towel to removed most of the loose skins; cool completely.
**From the Kitchen of: Jami St. Laurent of Freeland, MI.
Chocolate Hazelnut Meringue Cookies
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