Light, fluffy, chocolate chili meringue cookies.
Low salt, spicy treats.
Once baked will last about a month if not eaten sooner. Hide them.
1/2 cup baking sugar
Cocoa with chili and cinnamon
2 cups hazennut meal
Baking sheet with parchment paper
Preheat oven to 400 F
Whip egg whites to stiff peaks
Add baking sugar and whip with egg whites until stiff and glossy
Add cocoa to egg whites and mix on low speed until powder absorbed
Mix on high speed for around three minutes
Remove bowl away from mixer and change to metal spoon
Pour hazelnut flour around edges of bowl and use spoon to fold
from outside to center in lifting motion (down and lift up through center)
Do not over-mix at this stage
Drop spoonfuls onto parchment
Bake for 12 minutes
Remove from oven and allow to cool before moving from paper
Slide a butter knife under cooled meringues to lift and store
Store in air tight container
Makes 3 dozen
January 3, 2017 at 1:42 am
Wow that is an interesting way to prepare meringues. Very intrigued (:
January 4, 2017 at 5:28 am
It works great. Instead of the slow cook method at a lower temperature, you get a fast cook where the recipe lasts and stays crisp. In Seattle, the slow method tends to fail (too much moisture in the air). Thanks for the comment.