Hazelnut Butter And Coffee Meringues
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
56
Spice
58
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Hazelnut (skin-on)1 tsp
Kosher Salt4 large
Egg White1 cup
Granulated Sugar3 cup
Powdered Sugar2 tbsps
Coffee Bean (chopped)Directions:
1
Preheat oven to 350°
2
Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes
3
Remove nuts and reduce oven temperature to 200°
4
Bundle nuts in a kitchen towel and rub vigorously to remove skins
5
Spread out and let cool
6
Blend hazelnuts and salt in a food processor until a smooth, creamy nut butter forms (it should be pretty fluid; keep processing if still stiff); set aside
7
Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy, about 1 minute
8
With motor running, gradually add granulated sugar and beat until medium peaks form, about 5 minutes
9
Gradually add powdered sugar and continue to beat until stiff, glossy peaks form, 8–10 minutes
10
Transfer meringue to a large bowl and gently fold in half of reserved hazelnut butter, leaving plenty of streaks
11
Add remaining hazelnut butter and fold once just to barely blend
12
Mixture should be marbled with thick ribbons of nut butter
13
Spoon heaping spoonfuls of meringue onto parchment-lined baking sheets (meringues will flatten slightly as they bake, so make them tall) and top with coffee beans
14
Bake until dry, 2–2 1/2 hours
15
Turn off heat and let cool in oven
16
Do ahead: Meringues can be made 2 days ahead
17
Store airtight at room temperature
18
Preheat oven to 350°
19
Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes
20
Remove nuts and reduce oven temperature to 200°
21
Bundle nuts in a kitchen towel and rub vigorously to remove skins
22
Spread out and let cool
23
Blend hazelnuts and salt in a food processor until a smooth, creamy nut butter forms (it should be pretty fluid; keep processing if still stiff); set aside
24
Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy, about 1 minute
25
With motor running, gradually add granulated sugar and beat until medium peaks form, about 5 minutes
26
Gradually add powdered sugar and continue to beat until stiff, glossy peaks form, 8–10 minutes
27
Transfer meringue to a large bowl and gently fold in half of reserved hazelnut butter, leaving plenty of streaks
28
Add remaining hazelnut butter and fold once just to barely blend
29
Mixture should be marbled with thick ribbons of nut butter
30
Spoon heaping spoonfuls of meringue onto parchment-lined baking sheets (meringues will flatten slightly as they bake, so make them tall) and top with coffee beans
31
Bake until dry, 2–2 1/2 hours
32
Turn off heat and let cool in oven
33
Do ahead: Meringues can be made 2 days ahead
34
Store airtight at room temperature