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Home - Chocolate - Italian Hazelnut-Chocolate Meringue Cookies

Italian Hazelnut-Chocolate Meringue Cookies

Crunchy Chocolate meringue sandwich cookies, a crisp cookie flavored with cocoa and filled with chocolate-hazelnut spread.

Hazelnut Chocolate Meringue Cookie Kisses

I think the first time I tasted the perfect-for-each-other combination of chocolate and hazelnuts was at my grandmother’s house.

It was probably around the holiday season, where I’d find pretty little boxes of Italian sweets like torrone and bowls of multicolored foil milk chocolates to explore.

I unwrapped what looked to me like a chocolate kiss and popped it into my mouth, only to be surprised that the crunchy nut under the chocolate shell wasn’t a peanut and the creamy nougat was surprisingly different from the filling in my favorite 3 Musketeers candy bar.

Hazelnut Chocolate Meringue Cookie Kisses Hazelnut Chocolate Meringue Cookie Kisses

That was my introduction to Baci, the Italian chocolate kiss  and I fell right then and there.

I learned that Baci were a special treat, and hard to find if it wasn’t Christmas or Valentine’s day.

I had to grow up before I discovered Nutella was what European kids had on their sandwiches instead of peanut butter and jelly — what?!

By then I was ready and waiting for anything with the flavor combo of chocolate and hazelnuts, also known as gianduja.

Hazelnut Chocolate Meringue Cookie Kisses

I have to confess that these days I find Nutella is a bit too sweet, and not as deep, dark and chocolately as I want.

It must be that this 90 percent dark chocolate I’ve grown to like has changed my tolerance level. With so little sugar added you taste more of the roasted complex notes of pure chocolate.

You can find the combination just about everywhere now, but I like to make homemade chocolate-hazelnut spread.

It’s a far cry from the commercially made kind, as it’s a bit rustic with tiny bits of hazelnuts, but it’s so rich in flavor you can really taste the essence of the ingredients.

chocolate-hazelnut-baci-meringue-kiss-recipe

How to make perfect hazelnut chocolate meringue cookies:

  • To get the best volume from the egg whites, separate the eggs straight out of the fridge, then let the egg whites come to room temperature before whipping.
  • Gradually sprinkle the sugar mixture into the egg whites about a tablespoon at a time, waiting for it to melt into the egg whites before the next addition.
  • Use a very clean and dry glass, ceramic or metal bowl for best results (not plastic).
  • Whip the egg whites until they become glossy and hold a stiff peak, but try not to overdo it.
  • To ensure a nice crisp texture, make chocolate meringue cookies on day that isn’t humid.

More chocolate hazelnut treats to bake:

  • Gooey Chocolate Hazelnut Brownies
  • Hazelnut and Cocoa Snowball Cookies
  • Cocoa Hazelnut Crumb Cake
Yield: about 1 dozen

Italian Hazelnut-Chocolate Meringue Cookies

Italian Hazelnut-Chocolate Meringue Cookies

Melt-in-your-mouth chocolate meringue cookies inspired by Italian baci, filled with chocolate-hazelnut spread.

Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes

Ingredients

  • ½ cup granulated sugar
  • 1 teaspoon cocoa powder
  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 cup homemade chocolate-hazelnut spread or prepared spread such as Nutella

Instructions

  1. Preheat oven to 225 degrees and arrange an oven rack in the middle of oven. Line 2 baking sheets with parchment paper.
  2. Mix together the sugar and cocoa in a bowl.
  3. Whip the egg whites, cream of tartar and salt in the bowl of a heavy-duty stand mixer on medium-high speed until soft peaks form, about 1 minute.
  4. Gradually sprinkle the sugar mixture into the egg whites at medium-high speed, then continue to beat until the peaks are stiff and glossy; 2 – 3 minutes.
  5. Scoop and drop the meringue in small blobs onto the baking sheets 1 inch apart, using (1-1/2 –inch) cookie scoop or 2 teaspoons. You can also use a pastry bag fitted with a plain round tip with a 1/2-inch opening.
  6. Bake about 1 hour, or until the cookies are no longer tacky, but feel dry and firm to the touch. If necessary, lower the oven temperature to keep them from browning.
  7. Turn off the oven, prop the door open and cool the cookies for at least 30 minutes. Peel the cookies off the paper.
  8. Spread one cookie with some chocolate hazelnut spread and sandwich with another; repeat until all the cookies are matched. Any odd cookies are the baker’s treat.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 143 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 3mg Sodium: 43mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 1g Sugar: 17g Sugar Alcohols: 0g Protein: 2g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate with your favorite calculator.
© Familystyle Food
Cuisine: cookies / Category: Sweets

Chocolate, Cookies, Italian, Sweets cocoa, Cookies, hazelnut

About Familystyle Food

Hi there, I’m karen.

Home chef, food photographer, certified holistic nutritionist.

I’m a mom of two living and working in the NYC suburbs. When I’m not creating recipes, you can find me snuggling with my dog, Poppy and eating homemade popcorn.

Learn more here

Send me an email

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Reader Interactions

Comments

  1. jkl006 says

    November 16, 2013 at 9:43 pm

    Bomb! Just made these last week. Never had a baci before – glad I stumbled upon your recipe. So easy to make. Why does this recipe only make 12?! Why would anyone want so few of these?? haha

    Reply
  2. cooking rookie says

    February 14, 2013 at 1:33 am

    They are beautiful! So light and meringuey! I have a baci di dama obsession, it’s been several years now, I tried so many versions… Now I want to try this one too :-).

    Reply
    • Karen says

      February 14, 2013 at 8:29 am

      Cooking Rookie – I can totally understand that kind of obsession! I also love baci made with buttery sugar cookies.

      Reply
  3. Sylvie @ Gourmande in the Kitchen says

    February 14, 2013 at 12:25 am

    Absolutely dreamy, these are so beautiful!

    Reply
    • Karen says

      February 14, 2013 at 8:28 am

      Sylvie, thank you! Meringues are simply magical, aren’t they?

      Reply
  4. Alice @ Hip Foodie Mom says

    February 9, 2013 at 10:25 am

    Wow! Beautifully made cookies!! I also think Nutella is a bit too sweet and prefer my own homemade chocolate hazelnut spread as well. . definitely pinning these. . Bravo!

    Reply
    • Karen says

      February 9, 2013 at 11:25 am

      Hi Alice, Thank you! I’m happy to hear I’m not the only one with a sensitive sweet tooth, but that’s no excuse to miss anything with chocolate.

      Reply
  5. laura (Tutti Dolci) says

    February 8, 2013 at 6:40 pm

    These are my dream cookies, simply beautiful!

    Reply
    • Karen says

      February 9, 2013 at 11:26 am

      Laura, you are sweet! The cookies are actually a dream in my house now, because they vanished from the kitchen counter soon after I took their photo.

      Reply

Trackbacks

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    February 2, 2018 at 11:43 am

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    December 11, 2017 at 11:45 am

    […] sublime combo of hazelnut and cocoa (like in these gooey brownies,  this crumb cake, and these meringue kisses), I made a few batches of butter balls with hazelnuts instead of walnuts, and gave the sugared […]

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    February 13, 2015 at 8:35 pm

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