Crisp hazelnut meringues are topped with a coffee buttercream for a rich and elegant cookie.
2 large Land O Lakes® Eggs (whites only)
1/4 teaspoon cream of tartar
1/8 teaspoon salt
2/3 cup powdered sugar
1/2 cup finely ground hazelnuts
1 tablespoon hot water
2 teaspoons instant coffee granules
2/3 cup Land O Lakes® Butter softened
1 1/4 cups powdered sugar
1 teaspoon vanilla
30 whole hazelnuts
Place egg whites into bowl; let stand at room temperature 30 minutes.
Line 2 large cookie sheets with parchment paper; set aside. Arrange oven racks on middle and lower levels of oven.
Heat oven to 300°F.
Add cream of tartar and salt to egg whites. Beat at high speed until soft peaks form. Add powdered sugar, 2 tablespoons at a time, beating until stiff peaks form. Gently stir in ground hazelnuts.
Drop meringue by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheets. Spread each into 2-inch circle. Place 1 cookie sheet onto middle oven rack and other cookie sheet onto lower oven rack. Bake 12 minutes. Turn oven off. Leave meringues in oven 1 hour, keeping door closed, to dry meringues. Remove from oven; cool completely on cookie sheets. When cool, remove from parchment paper.
Combine hot water and coffee granules in bowl; set aside.
Beat butter in another bowl at medium speed 30 seconds. Add powdered sugar, vanilla and reserved coffee mixture; beat until well mixed. Spoon buttercream into pastry bag fitted with large plain tip; pipe swirl in center of each meringue. Top with whole hazelnut. Serve within 2 hours.
- Meringue circles can be formed using pastry bag with large plain tip or placing meringue batter into plastic food bag with 1 corner snipped off.
- Meringue bases can be baked ahead of time. Store between layers of waxed paper in container with tight-fitting lid. Store at room temperature for 3 days or freeze up to 3 months. At serving time, top with buttercream.
- Egg whites will have a greater volume when allowed to stand at room temperature 30 minutes before beating.
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