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Ingredientes
- 1 1/3 c. Confectioner's Sugar
- 1/3 c. Unsweetened Cocoa Pwdr
- 3/4 c. Finely Grnd Hazelnuts, (Unskinned)
- 3 x Egg Whites, room temperature
- 1 pch Salt
- 1/2 c. Granulated Sugar
Direcciones
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- Set the oven at 300 F. Have on hand two baking sheets lined with parchment paper.
- In a mixing bowl, sift together the confectioner's sugar and cocoa pwdr.
- Stir in hazelnuts.
- In the bowl of an electric mixer, beat the egg whites and salt till foamy.
- Gradually sprinkle the granulated sugar onto the whites, beating till they form stiff peaks.
- With a large rubber spatula, gently fold the cocoa and hazelnut mix into the whites.
- Using a tsp., drop 1-inch mounds of batter onto the prepared sheets, allowing space between them so the meringues can spread. Dip the tip of a metal spatula in cool water and gently smooth the top of the meringues.
- Transfer the baking sheets to the oven and bake the meringues for 12 to 15 min, or possibly till hard.
- Remove the baking sheets from the oven and slide the parchment paper onto wire racks to cold. Continue baking meringues till all the batter is used.
- NOTES :Makes about 7 dozen.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 312g | |
| Calories 1279 | |
| Calories from Fat 157 | 12% |
| Total Fat 18.55g | 23% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 157mg | 7% |
| Potassium 181mg | 5% |
| Total Carbs 279.66g | 75% |
| Dietary Fiber 7.8g | 26% |
| Sugars 257.69g | 172% |
| Protein 9.2g | 15% |
