She Strengthens

Sweet and Delicate Meringue Cookies with a Twist

Meringue cookies are a classic treat that’s both sweet and delicate. With their brittle exterior and chewy interior, they’re a perfect addition to any cookie platter. And the best part? They’re naturally gluten-free!

Flavorful Combinations

Try pairing these meringue cookies with other gluten-free treats like Pistachio Citrus Bars, Almond Crinkle Cookies, and Peanut Butter Chocolate Chunk Cookies for a delightful cookie platter.

The Essential Ingredient

Superfine sugar, also known as castor sugar in Britain, is a must-have for making meringue cookies. Its fine granulation ensures it dissolves quickly, avoiding grainy textures.

Prepping the Hazelnuts

Before using hazelnuts, remove their dark, paper-like skins by rubbing them off with a clean kitchen towel after toasting. Don’t worry if a few bits of skin remain – they’ll add flavor and color to your cookies.

Cookie Details

Yield: About 2 dozen cookies
Difficulty: Medium
Total Time: 1 hour 45 minutes
Active Time: 20 minutes

Ingredients

• 4 large egg whites
• Boiling water
• 1/2 teaspoon cream of tartar
• Pinch of kosher salt
• 1 cup superfine sugar
• 1 teaspoon pure vanilla extract
• 3 tablespoons natural unsweetened cocoa powder
• 3 ounces bittersweet or semisweet chocolate, finely chopped
• 1 cup hazelnuts, toasted, skins rubbed off, and chopped

Instructions

Step 1: Prepare the Oven
Heat the oven to 325°F and arrange a rack in the middle. Line 2 baking sheets with parchment paper.

Step 2: Warm the Egg Whites
Place the egg whites in a stand mixer bowl and warm them by swirling them in a larger bowl filled with boiling water.

Step 3: Beat the Egg Whites
Add the cream of tartar and salt to the egg whites. Beat them on medium-high speed until foamy, then increase the speed to high and add the sugar gradually, beating until stiff peaks form. Beat in the vanilla.

Step 4: Add the Flavorings
Sift the cocoa over the meringue, then sprinkle the chocolate and hazelnuts on top. Gently fold in the cocoa, chocolate, and hazelnuts using a rubber spatula.

Step 5: Bake the Meringues
Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. Bake for 3 minutes, then reduce the oven temperature to 300°F and bake until the meringues are puffed and look dry on the outside, about 20 minutes.

Step 6: Cool and Enjoy
Turn off the oven, prop it open, and let the meringues dry out slightly and cool completely, about 1 hour.