Gianduja Meringue Kisses
These light, airy cookies (psst, they're gluten-free too) are inspired by the classic Italian—and much-loved—combination of chocolate and hazelnut. Enjoy with an espresso or macchiato!
Baker's note: Our secret to extra chocolatey flavor? A pinch of instant espresso powder. Read more about this flavor-enhancing ingredient.
Recipe by Asha Loupy
- Prep Time: 20 minutes
- Cook Time: 1 hour, 10 minutes
- Total Time: 1 hour, 30 minutes
Makes 32 cookies
- 3 egg whites
- 1/4 teaspoon cream of tartar
- Pinch of sea salt
- 1 cup granulated sugar
- 1 1/2 teaspoons Valrhona Dutch-Process Cocoa Powder, sifted, plus more for garnishing
- 1/4 teaspoon Espresso Powder from Medaglia d’Oro
- 3 ounces Semisweet Baking Bars from Guittard, roughly chopped (about a 1/2 cup)
- 3/4 cup Chopped Italian IGP Hazelnuts from Pariani
Preheat the oven to 300°F. Line two baking sheets with parchment paper and set aside.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment (you can also do this with a large bowl and an electric hand mixer as well). Start whisking the egg whites on medium speed until they are just starting to get frothy, about 30 seconds. Add the cream of tartar and sea salt and continue to whisk at medium speed for another 30 seconds to a minute.
Increase the speed to medium high and carefully add the sugar in a slow, steady stream. Once the sugar is incorporated, continue beating the egg white and sugar mixture until it is glossy with soft peaks, about 4 minutes. Add the cocoa and espresso powders and continue to beat until they are fully incorporated, about 30 more seconds.
Remove the bowl from the mixer and add the chopped chocolate and 1/2 a cup of the chopped hazelnuts. Using a spatula, gently fold the chocolate and hazelnuts into the chocolate meringue mixture being carefully not to deflate it.
Dollop tablespoon-sized mounds of the chocolate hazelnut meringue mixture about a 1/2-inch apart on to your prepared baking sheets. Garnish the tops of the uncooked meringues with the remaining 1/4 cup of chopped hazelnuts.
Bake the meringues, rotating the baking sheets halfway through, until the tops start to crack and they are cooked through, about 50 to 60 minutes.
Remove from the oven and let the meringues cool completely. Finish with a dusting of cocoa powder over each cookie. Store in an airtight container for up to a week (though we doubt they'll last that long!).