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Chocolate-Hazelnut Clouds with Cocoa Nibs
Yields:
1
Cook Time:
20 mins
Total Time:
1 hr
"Spices in dessert are completely underrated," says Malika Ameen. A former pastry chef, she started By M Desserts online, selling pastry-chef-style sweets, like cookies flavored with unusual spices. Cocoa nibs add crunch to these light and puffy chocolate meringues.
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Ingredients
- 1/4 cup 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 cup sugar
- 1/2 tsp. pure vanilla extract
Directions
- Step 1Preheat 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.
- Step 2In 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.
- Step 3Scoop 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.
- Step 4Bake 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.
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