- 1 Jar Bonne Maman® Hazelnut Chocolate Spread
- 3 Egg whites
- ⅛ tsp. Cream of tartar
- ¼ Cup Sugar
- ¼ Cup Hazelnuts, toasted & chopped
Preheat oven to 250°F
In standard mixer (with whisk attachment), add egg whites and cream of tartar, and whip on medium—gradually increasing to high—until firm peaks form.
Reduce speed to medium and gradually add sugar a tablespoon at a time.
Increase speed to medium high, then whip until glossy & firm again. NOTE: There should be no undessolved sugar remaining in the meringue.
Transfer meringue to a pastry bag fitted with a straight tip (#7 size) or similar.
On a parchment paper lined sheet pan, pipe 12 meringue cookies per sheet with even spacing between each.
Using a toothpick or knife tip, stir in approximately 1 tablespoon Bonne Maman® Hazelnut Chocolate Spread into each cookie—swirling quickly, as to not distress the integrity of the meringue.
Sprinkle with chopped hazelnuts.
Bake for 1 hour, then turn off oven and let cool another hour