My commitment to daily meditation in March faded almost immediately after my mid-March update – and my commitment to posting seems to have ended with it 😉 I have, however, been making an inordinate number of meringue-based treats! Spring has been all about whipping up egg whites to use in pavlovas or cookies.
These Nutella-inspired confections are based on an Italian recipe for Brutti ma Buoni (ugly but delicious) cookies that has just three ingredients (egg white, sugar, ground hazelnuts). I’ve added a bit of depth with vanilla extract (or vanilla sugar) and amped up the deliciousness by covering them with chocolate.
These really aren’t that ugly (especially when topped with chocolate!), but they sure are easy – and delicious! 🙂 If only committing to daily meditation was as delicious as meringue!
Hazelnut crunch cookies
- 1 large egg white
- pinch of salt
- 1/2 tsp vanilla extract (if you have it available, use 3g vanilla sugar and cut down the regular sugar by 3g)
- 100g (2/3 cup) ground hazelnuts (ground almonds also work)
- 80g (1/3 cup + 1/2 tbsp) sugar
- 80g (1/2 cup) baker’s chocolate (most chocolate chips contain wax and won’t melt well, so stay away from those)
- Preheat oven to 150°C (300°F) and line baking sheet with parchment
- Beat egg white and salt in a bowl with an electric mixer until stiff peaks form
- Combine sugar and nuts; then gently fold mixture into beaten egg whites
- Spoon teaspoons of batter on baking sheet, making sure they have a little room to spread
- Bake until golden brown – about 30 minutes
- Remove cookies from baking sheets and cool on wire rack
- Melt chocolate over a double boiler or in the microwave
- Dollop each cookie with a bit of melted chocolate and allow chocolate to set, which takes at least half an hour – you may need to hide the cookies in a cool location to keep from eating them while the chocolate is still soft 😉