- 3 egg whites
- 1/2 teaspoon cream of tartar
- 1 cup superfine sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon hazelnut extract
- 1 cup chopped toasted hazelnuts
- 1 ounce bittersweet chocolate melted
Beat egg whites until foamy. Add cream of tartar and beat to soft peaks. Gradually beat in sugar 1 tablespoon at a time. Beat until stiff peaks form and sugar is dissolved. Stir in vanilla and hazelnut extracts and hazelnuts.
Using tablespoon, spoon meringue onto 2 baking sheets lined with parchment paper for a total of 18. Bake at 275 degrees until meringues are firm and lightly browned, about 35 minutes. Let cool, then drizzle with chocolate.
This recipe yields 18 meringues.
Each meringue: 85 calories; 14 mg sodium; 0 cholesterol; 4 grams fat; 13 grams carbohydrates; 1 gram protein; 0.11 gram fiber.