When I was little, I firmly believed that clouds tasted like cotton candy. Now that I’m a learned adult, I know better—they taste like Hazelnut Latte Chocolate Meringue Cookies.

Hazelnut Latte Chocolate Meringue Cookies. Like eating a cloud!

Hazelnut Latte Chocolate Meringue Cookies Hazelnut Latte Chocolate Meringue Cookies Recipe  Hazelnut Latte Chocolate Meringue Cookies. So light and chewy!

Impossibly airy, lightly crispy on the outside, and chewy on the inside, meringue cookies are a classic French confection with which I become intimately acquainted while studying abroad in France. Meringue cookies are also probably the one major French contribution to the world of pastry that doesn’t involve copious amounts of butter, a fact which prompted me to avoid them for my first few weeks abroad. A French dessert with no butter or cream? Surely meringues must be a mistake.

Meringue cookies would be the first of many misconceptions I corrected while abroad. Another is the idea that overnight trains are adventurous and romantic, but that’s a story for another time.

I’d like to tell you that I discovered I loved meringue cookies when a dark and handsome Frenchman presented me with a basket of them beneath the Eiffel Tower, then told me how beautiful I am. The less-than-cute truth: I tried meringues because I was low on Euros, and they are one of the least pastries in the case. It turns out, meringues are the best deal in France! After one bite, I was smitten these sweet, ethereally light treats.

Hazelnut Latte Chocolate Meringue Cookies. Chocolate chewy meringues!

In place of typical baking standbys flour, baking powder, and butter, meringue cookies are comprised of eggs whites whipped into a fluffy frenzy, sugar, and the flavorings of your choice. (For today’s Hazelnut Latte Chocolate Meringue Cookies, that’s ground hazelnuts, espresso, and bittersweet chocolate). The batter becomes a glorious shine that any hair model would envy, is scooped or piped onto a baking sheet, then baked low and slow. The result is a confection that is delicate and crispy on the outside and melt-in-your-mouth soft and chewy on the inside.

Meringue cookies fascinate me to no end, mostly because I still cannot get over the miracle of egg whites.  What begins as a clear goop is transformed to stiff glossy peaks that we build into a delightful dessert. No wonder I associate meringues with clouds—they are miraculous!

Hazelnut Latte Chocolate Meringue Cookies. Chocolate meringue cookies flavored with hazelnuts and coffee.

Hazelnut Latte Chocolate Meringue Cookies combine three of my favorite flavors: complex and toasty hazelnuts, deep espresso, and the darkest chocolate. Classic meringue cookies are made with only sugar and egg white and can sometimes be excessively sweet, even for even my sugar-loving teeth, but the addition dark chocolate, hazelnuts, and coffee temper the sweetness perfectly, to the point of danger. Hazelnut Latte Chocolate Meringue Cookies are so airy and their taste so well balanced the entire plates have a mysterious habit of disappearing.

If you are feeling fancy-schmancy, you can pipe Hazelnut Latte Chocolate Meringue Cookies into pretty shapes, but I personally love the simplicity of spooning the batter with a baby ice cream scoop. The meringues crackle as they bake, making them extra satisfying to pull apart and munch.

Hazelnut Latte Chocolate Meringue Cookies. Light, chewy, and addictive chocolate meringue cookies with coffee and hazelnut

Grab yourself a plate of Hazelnut Latte Chocolate Meringue Cookies and prepare to be carried away to the clouds with your first bite. Eiffel Tower and attractive Frenchman are recommended, but optional.

Hazelnut Latte Chocolate Meringue Cookies. So light and chewy!

Hazelnut Latte Chocolate Meringue Cookies

4.41 from 5 votes
Hazelnut Mocha Meringue Cookies are baked with hazelnuts, espresso and dark chocolate. These dreamy cookies are loaded with flavor but taste lighter than air!

Prep: 20 mins
Cook: 1 hr 10 mins
Total: 1 hr 30 mins

Servings: 32 cookies

Ingredients
  

  • 1/2 cup hazelnuts, whole and toasted
  • 1/3 cup bittersweet chocolate, finely chopped
  • 1 teaspoon espresso powder
  • 1 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 large egg whites room temperature
  • 1/4 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract

Instructions
 

  • Place the oven racks in the upper and lower third positions. Preheat oven to 300°F. Line two large baking sheets with parchment paper or a silpat mat and set aside.
  • In the bowl of a food processor (mini if possible), combine the hazelnuts, chocolate, and espresso powder. Pulse until finely ground. Set aside. In a medium bowl, sift together the powdered sugar and cocoa powder. Set aside.
  • In a stand mixer with the whisk attachment or a large mixing bowl, whip the egg whites and salt on medium speed, until the whites are no longer clear. (Ensure your mixing bowl is perfectly clean and dry, or the whites will not whip properly.) Increase the speed to medium-high and continue to whip, adding the granulated sugar 1 tablespoon at a time as you go. Continue whipping until the whites are firm and hold stiff peaks. They should be very shiny. Beat in the vanilla extract.
  • With a large rubber spatula, gently and quickly fold in the powdered sugar mixture, until most streaks are gone, trying to deflate the egg whites as little as possible. Lightly fold in the chocolate-hazelnut mixture, just until combined.
  • With a small ice cream scoop, drop the meringues by rounded tablespoons 2 inches apart on the prepared baking sheets. Bake for 10 minutes, then without opening the oven door, reduce oven temperature to 200 degrees F and continue baking for 1 additional hour. Remove the baking sheets from the oven, then let the meringues stand at room temperature on the baking sheets. Carefully pull off the meringues off of the baking sheet and serve. Store any leftovers in an airtight container at room temperature.

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For the chocolate, coffee, and hazelnut lovers:

This post originally appeared on Food Fanatic.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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49 Comments

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  1. I love meringues and this flavor combination is amazing girl! They look so light and pretty – wish I had a plate of these in front of me :)

  2. just made a batch, they turned out awesome, terrific flavor punch, crispy and melting outside and a chewy, almost nougat interior.
    and they look interesting and unusual , too5 stars

  3. Just made a batch and a half as I had 6 egg whites from making custard.  Made some extra large cookies using the standard ice cream scooper and they turned out fabulously…perfect size for the man in my life.  This is my second time making them and it’s now one of my favourite recipes.  Great as a gluten free treat for my celiac colleagues at work.  Love the chewiness and hazelnut, coffee, chocolate flavours.5 stars

  4. I can never get this recipe to quite work out for me.  i’m sure i’m probably over-folding, but by the time i get the stuff all folded into the meringue, it turns very wet and the cookies come out very dense instead of light and airy as they should.  They’re still delicious, but not right.  3 stars

    1. Hi Nikki! I’m sorry to hear that you’ve had trouble with this recipe. I know it can be frustrating to try a recipe and not have it turn out. Are you letting your egg whites come to room temperature? If you’re getting your egg whites from whole eggs, try separating them first, and then letting the egg whites come to room temperature for a full hour before using them. Other than over-folding, this can cause your meringues to not be as airy and light. I hope this helps!

  5. Oh my God, these are so good! I had egg whites leftover from making ice cream, and these meringues are better than that super-rich ice cream! Great flavor, great texture. Another keeper.5 stars

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