Hazelnut Chocolate Meringue Cookies
- For the meringue cookies
- 100 grams
- 20 grams
- 3 tablespoons
- 75 grams
- ½ packet
- For the filling
- 100 grams
- 50 grams
- 2 centiliters
- For decorating
- 60 grams
For the meringue cookies, mix hazelnuts, pudding powder and powdered sugar.
Beat egg whites until stiff. Sprinkle sugar and vanilla sugar into egg whites and continue beating until mixture is glossy. Fold nut mixture into egg white mixture.
Place egg white mixture in a pastry bag with a medium round tip and pipe 20 small ovals and 20 circles onto a baking sheet lined with parchment paper. Bake meringue cookies in oven preheated to 120°C (approximately 225°F) for 25-30 minutes.
For the filling, chop dark chocolate. Boil cream and remove from heat.
Stir chocolate into cream until chocolate is melted. Stir cognac into filling mixture and let cool briefly. Beat filling with an electric hand mixer until frothy. Place filling in a freezer bag nnd cut off one corner. Pipe a little filling onto the bottoms of half of each shape of the cooled meringue cookies. Set remaining cookies on top of filling, matching shapes, and press lightly.
For decorating, caramelize sugar and stir in hazelnuts. Carefully set a hazelnut on each oval meringue cookie.
Place thin strips of paper over round meringue cookies and dust with cocoa powder. Serve meringue cookies immediately or store in a cool place.