Recipe: Chocolate and Hazelnut Meringues

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When I set out to create my EVOLUTION_18 products, it was super important to me that they were not only good for you, but also tasted delicious. No one understands that balance more than the team at Haven’s Kitchen in New York (my go-to spot for a bite when I’m in the city), so I asked them to create a few recipes featuring the EVOLUTION_18 powders. These meringues, made with Afternoon Chocolate, are guaranteed to impress the guests at your next dinner party.

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Chocolate and Hazelnut Meringues

INGREDIENTS

1 1/2 cup hazelnuts

5 egg whites

1 1/2 cups fine sugar (you can make fine sugar by grinding normal sugar in a robot coupe)

1 1/2 scoop EVOLUTION_18 Afternoon Chocolate, divided

DIRECTIONS

Toast hazelnuts in a 325 degree oven until lightly brown and fragrant (about 12 minutes). While warm rub the nuts with a clean dish towel to remove the skins. Place the nuts into a wide mesh strainer or colander and shake over the garbage or sink to separate the skins. Allow the nuts to cool completely and then process in a food processor or mortar and pestle until coarsely ground. Be careful not to over do it, or work while the nuts are still warm, or they will become hazelnut butter! Remove to a shallow bowl and stir in 1/2 a scoop of bb chocolate powder. Do not mix thoroughly.

Preheat oven to 200 degrees. In a stand mixer, beat the egg whites with the whisk attachment, on medium high, until foamy soft peaks start to form. Reduce to medium low speed and spoon the sugar in gradually. When all of the sugar is in, turn it up to high and beat until very thick and glossy. Check the meringue by removing the whisk and seeing if the mixture has stiff peaks that don't fall as the whisk comes out. You should be able to turn the bowl upside down and have the meringue stay in, but I wouldn't recommend trying just in case! Fold in the bb chocolate powder, again not completely mixing in, so you have some pretty streaks.

Line two cookie trays with parchment paper. With an ice cream scoop, scoop some meringue and dip it in the bowl of chocolate hazelnuts. with the scoop positioned sideways, release the meringue onto the parchment lined baking sheet. In this way you achieve a half nut covered meringue! Continue with all the meringue, leaving a bit of space between them on the tray. They won't expand but the should have plenty of air around them so that they dry out properly.

Place the trays in the oven and bake 2-3 hours until meringues are perfectly dry and crisp throughout. Turn the oven off, open the door, and let them stay in the oven for another hour or two. Pack in an airtight container and store in a dry place. If the meringues are properly dried they should remain crispy for at least a week. Makes about 15, 1/4 cup meringues.

These recipes were developed by Haven’s Kitchen, an innovative cooking school, cafe and events space in Chelsea, founded by Alison Cayne. Haven’s Kitchen recently launched a line of fresh sauces, currently available in the NY area via Fresh Direct and select Whole Foods Markets.

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