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

4.5 from 6 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; or swap toasted pecans or almonds
  • 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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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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51 Comments

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  1. So how do we get the recipe? When I click on the link I get a message that it doesn’t exist…..thanks!

    1. Hi Cynthia! I’m so sorry about that! It looks like the recipe didn’t publish on FF’s website as early as expected. I’ll follow up with them, but in the meantime, added it here. Thank you SO MUCH for letting me know!!! I appreciate it.

  2. Ohhh meringue! Yet another thing that I haven’t tried to make..but adore eating! I’ve never had a chocolate meringue, just the usual white ones…but chocolate makes everything better. Especially with hazelnut and coffee. Maybe I’ll just have the whole batch instead of my morning pot ‘o joe. Good life plan.
    Heading to get the recipe and pinning!

  3. I love meringue cookies!! The flavor possibilities are just endless. Hazelnut and chocolate and espresso….sounds amazing!! And I’ll keep the version of the story that a tall dark handsome French boy presented these to you!!

  4. YUM!!!! So love the flavor combo of these meringues! Totally unique! I don’t think I’ve ever had a hazelnut latte chocolate meringue before!

  5. You had me at meringue….and hazelnut….and espresso!! These cookies are pure perfection!

  6. Totally digging this recipe, Erin. I have never made meringue cookies but love eating the vanilla ones from Trader Joes. I’m assuming this is no comparison, homemade are probably 100 times better because homemade things always are! This flavor combination sounds lovely. Thanks for sharing!

  7. Meringues are so great when you’re trying to watch your calories! Aka, right now as swim suit season is coming up. Eek! And that is amazing you got to study abroad in France!

  8. I love how these manage to be light and healthy AND chocolatey and indulgent. Cookie win! Also egg white = protein, so I could totally eat these for a meal. :)

  9. Ooooh, can’t wait to try these! I love meringues…they have been a standby for me when I need a treat but don’t want to get off track with healthy eating. The texture makes up for the lack of butter and flour!

    1. Kammie, you are ahead of the game! I only discovered them in college and I wish I would’ve known earlier. They are a too well kept secret of the cookie world!

    1. Thanks so much Angie!!! They practically float away, they are so light (or maybe that was me, making off with the entire plate ;-) )

    1. Sarah, as soon as I made these, I had to ask myself: why don’t I make them every week??? Simple and good is the way to go!

  10. I love meringue cookies and this flavor combination is amazing!! The hazelnut alone had me and then you went and threw in latte and chocolate! : )

  11. This just made me realize that I’ve never made homemade meringue cookies and I need to fix that asap. Or go to France. :) These look lovely, Erin! Love the flavor combos you used!

    1. I think you should do both Beth!! That way, you can compare your own homemade version to the ones in France :-)

  12. I’ll take the cookies and the frenchman, please!
    These look lovely and your pics are terrific :)

  13. I studied in France too, Erin! But now I’m disappointed that I didn’t discover these meringues while I was there! These look absolutely beautiful, and what a wonderful combination of flavours! Perfect pinning material!

  14. I need meringues. And hazelnut lattes. And a plane ticket to France.
    Two out of three ain’t bad! ;)

  15. These look perfect!!! I haven’t made meringues in forever! I’m hazelnut latte obsessed (please ask the barista at the coffee shop down the street for proof) so these are a must-make. Pinned!

    1. Just ordered hazelnut latte the last time I was at Starbucks myself! Sounds like you have great taste ;-) Seriously though, thanks so much!

  16. I’m totally digging the flavor trifecta! These sound great! Sandwich two of them together with some ganache in the middle and boom, mind blown!

  17. 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 :)

  18. 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

  19. 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

  20. 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!

  21. 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

  22. I have made these more times than I can count, and every time they have been absolutely divine. Light, airy, with a crazily addictive chew, but somehow still so satisfying and fulfilling. The flavour is dark and chocolatey and just the right hit of coffee (no bitterness here). Easy to make whilst technical enough to be fun. I can’t keep them around in my house for long enough! Simple. Beautiful. Thank you!5 stars