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Biscuits meringués au chocolat et aux noisettes

Biscuits meringués au chocolat et aux noisettes

                            

PORTION

18 to 20 Cookies

TEMP

2 Heures 15 Minutes

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Ingrédients

  • 3 large egg whites, room temperature
  • 1/3 tasse de sucre
  • 1 teaspoon Fleischmann’s Corn Starch
  • 1/4 cuillère à café de crème de tartre
  • 1 pinch fine salt
  • 1 c. à thé d’extrait de vanille
  • 1 cup chocolate hazelnut spread

PRODUITS

Méthode

  1. Preheat the oven to 200(f) degrees. Line two baking sheets with parchment paper.
  2. In a large mixing bowl whisk egg whites to soft peaks. Gradually add the sugar & continue whisking to stiff peaks.
  3. Add the cornstarch, cream of tartar & salt. Whisk until incorporated. Transfer mixture to piping bag fitted with a star tip. Pipe into evenly sized dollops on a prepared baking sheet.
  4. Bake until light, crisp & airy, about 2 hours. Let cool completely.
  5. To the flat side of the meringue add a smear of chocolate hazelnut spread. Add a second meringue to create a cookie sandwich. Repeat with additional meringues & enjoy!

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