Meringue Recipes - Gianduia Kisses Recipe

Ingredients

• 2 large egg whites

• 1/8 tsp salt

• 2 tbsp superfine/caster sugar

• 1/3 cup/50 g confectioners'/icing sugar

• 1 1/4 cups/125 g finely chopped hazelnuts

• 6 tbsp Nutella (chocolate hazelnut cream)

---

Method:

1. Preheat the oven to 375°F/190°C/gas 5. Line two cookie sheets with parchment paper.

2. Beat the egg whites and salt in a large bowl with an electric mixer at medium speed until frothy.

3. With mixer at medium speed, gradually add the superfine sugar, beating until stiff, glossy peaks form.

4. Use a large rubber spatula to fold in the confectioners' sugar and hazelnuts.  Fit a pastry bag with a 1-inch (2.5-cm) star tip.

5. Fill the pastry bag, twist the opening tightly closed, and squeeze out 1-inch (2.5cm) stars spacing 1 inch (2.5 cm) apart onto the prepared cookie sheets.

6. Bake for 8-10 minutes, or until pale gold. Transfer to racks to cool. Stick the cookies together in pairs with the chocolate hazelnut cream.