Image: Catherine Côté
Drops of meringue are dunked in chocolate and dipped in chopped hazelnuts for an easy and elegant treat.
- 4 1/2 oz egg whites (from about 3 large eggs)
- 1/2 tsp cream of tartar
- 1 cup + 3 tbsp granulated sugar
- 3/4 tsp cornstarch
- 1/8 tsp baking powder
- 1/2 tsp pure vanilla extract
Dark Chocolate Coating
- 3 1/2 oz dark chocolate, chopped
- 1 1/2 oz milk chocolate, chopped
- 1 1/2 cups hazelnuts, toasted and very finely chopped
White Chocolate Coating
- 5 oz white chocolate, chopped
- 1/2 cup finely chopped dried strawberries
1 Preheat the oven to 275°F. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until they appear foamy, about 2 minutes. Add the cream of tartar and continue to beat until the egg whites are stiff but not dry or crumbly, about 30 seconds. Place the sugar in a bowl, add the cornstarch and baking powder, and gradually add the mixture to the egg whites 1 tablespoon at a time. Continue to beat until the egg white mixture is thick and glossy, about 3 minutes. Beat in the vanilla extract. Spoon mixture into a piping bag with a 1/2" tip in place.
2 Line two large baking sheets with parchment paper, sticking each piece to the baking sheet with a dab of meringue under the corners. Pipe small drops onto each sheet; the base of each drop should be about 1" wide. Raise the piping bag as you pipe so the drops are about 2" high with a fine tip at the top. Once all the meringues have been piped, place both baking sheets in the oven at once. Immediately lower the oven temperature to 250°F (you want it to be slightly hotter when they go in to give the meringues a crunch) and bake for 2 1/2 hours. The meringues are done when they look dry and sound hollow when tapped gently underneath. Turn off the oven; prop open the door and leave the meringues inside until cool.
3 To make the dark chocolate coating, place the dark and milk chocolates in a medium heatproof bowl over a pan of simmering water, making sure the base of the bowl is not touching the water. Stir occasionally, until the chocolate is melted. Place the hazelnuts in a small bowl. Dip the base of each meringue into the chocolate, then into the hazelnuts; place meringues on a parchment paper-lined baking sheet to set.
4 To make the white chocolate coating, follow the instructions for the dark chocolate coating, dipping the base of each meringue into the strawberries instead of the hazelnuts.
Makes about: 70 cookies
Excerpted from by Yotam Ottolenghi & Helen Goh. Recipes Copyright © 2017 Yotam Ottolenghi & Helen Goh, Photography copyright © 2017 Catherine Côté. Excerpted by permission of Penguin Books. All rights reserved.