Name: Chocolate-Hazelnut Clouds with Cocoa Nibs
Yield: 1
Ingredients: 1/4 c. hazelnuts -; 1 tbsp. Unsweetened cocoa powder -; 2 tsp. cornstarch -; 1 1/2 tsp. cocoa nibs -; 2 oz. bittersweet chocolate -; tsp. to 1/4 teaspoon ground cardamom -; 3 large egg whites -; tsp. cream of tartar -; 1 pinch salt -; 3/4 c. sugar -; 1/2 tsp. pure vanilla extract -

Ingredients for - Chocolate-Hazelnut Clouds with Cocoa Nibs

1. 1/4 c. hazelnuts

2. 1 tbsp. Unsweetened cocoa powder

3. 2 tsp. cornstarch

4. 1 1/2 tsp. cocoa nibs

5. 2 oz. bittersweet chocolate

6. tsp. to 1/4 teaspoon ground cardamom

7. 3 large egg whites

8. tsp. cream of tartar

9. 1 pinch salt

10. 3/4 c. sugar

11. 1/2 tsp. pure vanilla extract

How to cook deliciously - Chocolate-Hazelnut Clouds with Cocoa Nibs

1 . Stage

Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Spread the hazelnuts in a pie plate and toast for 14 minutes, until the skins blister. Transfer the nuts to a kitchen towel and rub together to remove the skins. Coarsely chop and transfer to a bowl. Add the cocoa, cornstarch, nibs, chocolate, and cardamom. Lower the oven to 300 degrees F.

2 . Stage

In a medium bowl, using an electric mixer, beat the egg whites with the cream of tartar and salt until soft peaks form. Add the sugar in a thin stream and beat until the whites are stiff and glossy. Beat in the vanilla. Fold in the dry ingredients, leaving some streaks.

3 . Stage

Scoop 8 level tablespoon-size mounds of the meringue onto each baking sheet. Scoop the remaining meringue directly on top of the existing mounds, as if forming little snowmen.

4 . Stage

Bake the cookies in the upper and lower thirds of the oven for about 30 minutes, until firm when tapped; shift the sheets halfway through baking. Transfer the sheets to racks and let the cookies cool before serving.