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HAZELNUT MERINGUE COOKIES
Approximately 48 cookies
1 2 cups sugar
2 tablespoons cornstarch
6 extra large egg whites, room temperature
1/4 teaspoon cream of tartar
8 ounces finely-chopped hazelnuts
Pastry bag fitted with a medium-size star tube
Large baking sheet
Optional: Red and green sprinkles or sweetened cocoa
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| 1. |
Preheat oven to 200 ° F. Set the rack one-third from the bottom. |
| 2. |
Line baking sheet with parchment paper. |
| 3. |
Combine the sugar with the cornstarch. |
| 4. |
Beat egg whites with an electric mixer on highest speed 30 seconds until foamy. Add cream of tartar and beat until soft peaks form. Add the sugar mixture, 1 tablespoon at a time. Beat until whites are very stiff and shiny, 4-6 minutes. |
| 5. |
Stir in finely-chopped hazelnuts. |
| 6. |
Fill the pastry bag with the mixture and, in one movement, pipe three circles on top of each other, bringing each to a point in the center. Create even rows of meringue circles one-half inch apart on the parchment. |
| 7. |
For Christmas flair, spoon some colored sprinkles over. For chocolate lovers, sprinkle cocoa over others. |
| 8. |
Bake meringues 3 hours without opening the oven door. Turn off oven. Leave meringues inside closed oven overnight. Store in an airtight container. Will keep up to one month. |
| Note: Finely-chopped hazelnuts can be purchased at gourmet specialty stores. If unavailable in your area, cut whole nuts in half and chop in a food processor. Blanched almonds may be substituted. |
WLBE 790AM