Easy Chocolate and Hazelnut Meringue Kisses Recipe
Hazelnut and Chocolate Meringue Kisses are delightful bite-sized treats combining the lightness of meringue with rich chocolate flavor. These sweet confections feature a crisp exterior and a soft, airy interior, making them perfect for gifting or enjoying as a dessert.
As this particular batch was for a gift, I opted for a classic combination of hazelnut and chocolate and made mini Hazelnut Chocolate Meringue Kisses. These chocolate meringue kisses are one of my favorite chocolate dishes.
I’m a little obsessed with meringues at the moment. That’s why I decided to make these treats, although I already made the lemon meringue pie.
Like so many things, meringues are not as difficult to make as they first appear. Meringue is simply a mixture of egg white and sugar – it just needs a good beating and a long time in the oven. However, making pretty meringues still evades me!
Once hazelnut meringue kisses cool, they can be eaten with cream or ice cream, or wrapped up and given as gifts. I wrapped mine in pink tissue paper and finished with a heart-shaped tag. Chocolate and Hazelnut Meringue Kisses pair well with a rich, dark coffee or a smooth, creamy liqueur like Baileys, Port Wine, or Frangelico.
Here is how to make Hazelnut Chocolate Meringue Kisses:
Ingredients
- 2 egg whites from medium eggs
- 100 g caster sugar
- 2 tsp cocoa powder
- 3 tsp chopped hazelnuts
- 3 tsp dark chocolate flakes
Instructions
- Line a baking tray with greaseproof paper and preheat the oven to 140oC.
- Whisk the egg whites to stiff peaks, then slowly add the sugar, whisking all the time. The mixture should be stiff and glossy – hold it upside down over your head and if you end up covered in it, you didn’t whisk it enough!
- Gently fold in the remaining ingredients, then spoon into a piping bag.
- Cut off the end of the piping bag and pipe small circles of meringue onto the baking tray, leaving a decent space between each.
- Put into the oven and turn down the temperature to 120oC. Bake for 30 mins, then turn off the oven.
- Leave the meringues in the oven until the oven has cooled completely.
- Sandwich together with cream, or add to ice cream for a decadent dessert.
Notes
– Ensure that your mixing bowl and utensils are completely free of grease or oil, as any residue can prevent the egg whites from whipping properly.
– To get it into a piping bag without ending up in a sticky mess, you should put the piping bag into a tall glass or cocktail shaker and fold the edges over – it makes it really easy to get the meringue in.
– To store chocolate meringue kisses, you can place them in a sealed container at room temperature, which can keep them for up to 2 weeks. If you want them to last longer, you can freeze them once they have cooled down completely.
Chocolate and Hazelnut Meringue Kisses
Ingredients
- 2 egg whites from medium eggs
- 100 g caster sugar
- 2 tsp cocoa powder
- 3 tsp chopped hazelnuts
- 3 tsp dark chocolate flakes
Instructions
- Line a baking tray with greaseproof paper and preheat the oven to 140oC.
- Whisk the egg whites to stiff peaks, then slowly add the sugar, whisking all the time. The mixture should be stiff and glossy.
- Gently fold in the remaining ingredients, then spoon into a piping bag.
- Cut off the end of the piping bag and pipe small circles of meringue onto the baking tray, leaving a decent space between each.
- Put into the oven and turn down the temperature to 120oC. Bake for 30 mins, then turn off the oven.
- Leave the meringues in the oven until the oven has cooled completely.
- Sandwich together with cream, or add to ice cream for a decadent dessert.
Notes
What is meringue?
Meringue is a light and airy dessert made from just a few simple ingredients – egg whites and sugar.
The origins of this dessert are somewhat disputed, with both the French and Swiss laying claim to its invention. Some culinary historians believe that meringue was born in the Swiss town of Meiringen in the 18th century, hence its name. However, it was the French who popularized meringue and incorporated it into their culinary repertoire. The first recorded meringue recipe dates back to the 1600s in a French cookbook.
Meringue’s light and crisp texture makes it an excellent addition to various desserts. Some classic meringue-based desserts include lemon meringue pie, pavlova, eton mess, or meringue cookies.
There are three basic types of meringue:
French Meringue: This is the most common type, made by whipping egg whites and gradually adding sugar until stiff peaks form. It is used in a wide range of desserts like pies, tarts, and pavlovas.
Swiss Meringue: In this method, sugar and egg whites are gently heated over a double boiler before whipping. This results in a more stable meringue, often used for frosting cakes and making buttercream.
Italian Meringue: Hot sugar syrup is poured into whipped egg whites, creating a stable, marshmallow-like meringue. It's commonly used for making toppings for pies, desserts like Baked Alaska, and as a base for macarons.Discover More:
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