Ingredients
- 1 1/2 c. hazelnuts, toasted
- 8 oz. bittersweet chocolate, coarsely chopped
- 1 c. sugar
- 3 large egg whites
- 1/4 tsp. salt
- 1 tsp. vanilla extract
Preparation
Step 1
1. Position racks in the center and upper third of the oven and preheat to 250 degrees. Line two large baking sheets with parchment paper.
2. In a food processor fitted with the metal blade, pulse the hazelnuts,, chocolate, and 2 Tb. of the sugar until chopped into 1/4" pieces. Set aside.
3. in the bowl of a heavy-duty stand mixer fitted with the whisk attachment, whip the whites on low speed until foamy. Add the salt, increase the speed to medium-high, and whip just until soft peaks form. With the machine running, slowly add the remaining sugar, beating until the peaks are stiff and shiny. Remove the bowl from the mixer. Using a rubber spatula, fold in the hazelnut mixture and the vanilla.
4. Using a dessert spoon, drop 1 1/2" wide mounds of the meringue onto the prepared sheets, spacing them about 1" apart. Bake until the cookies are firm but not browned, about 45 minutes. Cool completely on the baking sheets. (The cookies can be stored at room temperature in airtight containers for up to 5 days.)
The key to these cookies is low oven temperature. If the cookies are browning, the oven is too hot and should be turned down.