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Hazelnut Chocolate Meringue Cookies



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

Please wait...