Hazelnut Meringues / Cookies <br /> <br />Ingredients: <br />100g (.22 pound) hazelnuts <br />200g (.44 pound) sugar <br />75g (.17 pound) Demerara sugar <br />1 tsp (5 mL) ground cinnamon <br />5 egg whites <br />1/8 tsp cream of tartar <br />1 tsp (5 mL) pure vanilla extract <br /> <br /> <br /> <br />Method: <br />Preheat the oven to 400ºF (200ºC) <br />Put the hazelnuts on a baking sheet and roast until browned, about five minutes. <br />Reduce the oven to 225ºF (110ºC). <br />Wrap the hazelnuts in a clean tea towel and rub to loosen and remove their papery skins. <br />In food processor roughly chop the hazelnuts. <br />Remove half and then finely chop the rest. <br />Line two baking sheets with parchment. <br />In a bowl, whisk the sugars and cinnamon. <br />In an extremely clean bowl of a stand mixer, whisk egg whites and cream of tartar to stiff peaks. <br />Add the vanilla. <br />While still whisking slowly add the sugar mixture to the egg whites a spoonful at a time; once you've added half the sugar, you can add the rest more quickly. <br />Keep whisking until the meringues are stiff and glossy. <br />Fold in the ground and chopped nuts. <br />Drop by large tablespoonfuls on to the parchment lined sheets. <br />Bake for about 90 minutes, until the meringues are dry and sound hollow when tapped. <br />Turn off the oven and leave to dry out in the cooling oven. <br /> <br /> <br />Makes about 48
