Chocolate Hazelnuts Kisses
These delicate little cookies taste as light as air.
- Prep time: 15 min
- Makes: about 5 dozen cookies
- Cook time: 23-28 min
Nutritional Information
PER SERVING
- Calories 31
- Fat 2 g
- Cholesterol 0 mg
- Carbohydrates 4 g
- Dietary Fibre 0 g
- Protein 1 g
Ingredients
- 1 cup / 250 ml
- hazelnuts (filberts)
- 1/4 cup / 50 ml
- cocoa powder
- 1/2 cup / 125 g
- Simply Egg Whites well shaken
- pinch
- each salt and cream of tartar
- 1 cup / 250 ml
- granulated sugar
Directions
Spread nuts on baking sheet. Bake at 350°F (180°C) 8-10 minutes or until lightly browned. Transfer to clean tea towel and rub until most of the skins are removed. Discard skins. In mini-chopper or food processor, finely chop nuts. Add cocoa and blend.
In large mixer bowl, beat liquid egg whites, salt and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, shiny peaks form. Sprinkle with nut mixture; fold in gently.
Line baking sheets with parchment or wax paper. Drop spoonfuls of mixture onto sheets (or press through piping bag). Bake at 350°F (180°C) 15-18 minutes or until dry to the touch and crisp on the bottom. Cool on rack.
Naturegg Simply Egg Whites
Made from 100% pure egg whites. We mean simple.
Learn MoreTips: Whipping
If you over beat egg whites and they're too stiff, gently stir in 1 or 2 unbeaten whites to every 5 or 6 whites or add a few teaspoons of sugar and beat again briefly until they are smooth.