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Chocolate hazelnut meringue kisses
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Make Katie Quinn Davies' crunchy meringue kisses for easy homemade Christmas gifts.
Ingredients:
  • 100g good-quality dark chocolate, roughly chopped
  • 75g hazelnut meal
  • 20.00 gm cocoa, sifted
  • 24.00 gm icing sugar, sifted
  • 4 eggwhites
  • 175g caster sugar
  • 1 tsp white vinegar
Instructions:
  • Preheat the oven to 140°C and prepare 2 baking trays by lining them with baking paper.
  • Pulse chocolate in a food processor until finely chopped. Transfer to a bowl with hazelnut meal, cocoa, and icing sugar, mix well. Set aside.
  • In an electric mixer, whisk egg whites on medium speed for 2-3 minutes until soft peaks form. Increase speed to high, gradually add caster sugar one tablespoon at a time while continuing to whisk. Add vinegar and whisk until glossy stiff peaks.
  • Carefully incorporate the chocolate mixture into the meringue, being careful not to overmix. The goal is a gentle combining.
  • Pipe the meringue mixture onto trays using a large piping bag with a 2cm fluted nozzle. Make small dollops the size of a 20-cent coin, spacing them 3cm apart. Alternatively, use a teaspoon to spoon the mixture onto the trays. Bake for 35-45 minutes, rotating trays halfway for even cooking, until the bases are firm but centers remain chewy. Cool completely on wire racks.
  • Package the cooled meringue in elegant cellophane bags, securing them with a beautiful ribbon. Enjoy them as a delightful treat by themselves or crush them over a scoop of ice cream for a delicious topping.

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