Chocolate hazelnut meringue kisses

Chocolate Hazelnut Meringue Kisses combine airy meringue with rich dark chocolate and toasted hazelnuts for a delightful treat. These are baked until crisp and perfect for any occasion.

17 Feb 2026
Cook time 45 min
Prep time 60 min

Ingredients:

1/2 cup dark chocolate
1/2 cup hazelnuts
2 tbsp dry cocoa powder
2 tbsp powdered sugar
4 egg whites
3/4 cup sugar
1 tsp vinegar

Indulge your sweet tooth with these delightful Chocolate Hazelnut Meringue Kisses. Combining the rich flavors of dark chocolate and hazelnuts, these airy meringue treats are perfect for any occasion. Whether you're hosting a dinner party or simply looking to satisfy a craving, these meringue kisses are sure to impress.

Instructions:

1. Preheat Oven: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.

2. Prepare Dry Ingredients:
- Finely chop the dark chocolate and set aside.
- Toast the hazelnuts in a dry skillet over medium heat until they are lightly browned and fragrant. Allow them to cool, then finely chop.
- In a small bowl, mix together the cocoa powder and powdered sugar.

3. Beat the Egg Whites:
- In a large, clean, and dry mixing bowl, add the egg whites.
- Using an electric mixer, beat the egg whites on medium speed until they are frothy.
- Add the vinegar and continue to beat until soft peaks form.

4. Add Sugar:
- Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites.
- Beat the mixture until stiff and glossy peaks form. This should take about 5-7 minutes.

5. Fold in Dry Ingredients:
- Gently fold in the cocoa powder and powdered sugar mixture into the meringue until combined.
- Carefully fold in the chopped dark chocolate and hazelnuts.

6. Pipe the Meringue Kisses:
- Transfer the meringue mixture to a piping bag fitted with a large round tip. If you don't have a piping bag, you can use a plastic zip-lock bag with the corner cut off.
- Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheets, spaced about 1 inch apart.

7. Bake:
- Place the baking sheets in the preheated oven.
- Bake for 25-30 minutes, or until the meringues are firm to touch and easily lift off the parchment paper.

8. Cool:
- Turn off the oven and leave the meringues inside with the oven door slightly ajar to cool completely. This will help them dry out and become crisp.

9. Serve:
- Once completely cooled, remove the meringue kisses from the baking sheets and transfer them to an airtight container.
- Enjoy them as a delightful treat or share with friends and family!

Enjoy your decadent Chocolate Hazelnut Meringue Kisses as a perfect sweet treat. Their crispy exterior and soft, chocolatey interior make them a delightful addition to any dessert table. Share them with friends and family, or indulge in a few yourself – you deserve it!

Chocolate hazelnut meringue kisses FAQ:

What baking time do you recommend for meringue kisses?

Bake the meringue kisses for 25-30 minutes in a preheated oven at 300°F (150°C). They should be firm to the touch and lift off the parchment paper easily when done.

How can I tell if my meringue is done?

The meringue is done when it has stiff, glossy peaks and feels dry to the touch. Additionally, it should easily lift off the parchment paper without sticking.

What is the best way to store Chocolate Hazelnut Meringue Kisses?

Store the meringue kisses in an airtight container at room temperature. They should remain crisp for several days, but avoid moisture to prevent them from becoming soggy.

Can I substitute the hazelnuts with another nut?

Yes, you can substitute hazelnuts with other nuts such as almonds or walnuts, but keep in mind that this will change the flavor and texture of the meringue kisses.

What can I do if my egg whites don't reach stiff peaks?

Ensure your mixing bowl and beaters are completely clean and dry, as any fat can prevent the egg whites from whipping properly. If they still don't reach stiff peaks, you can try adding a pinch of cream of tartar to stabilize them.

Tips:

- Ensure that your mixing bowl and beaters are completely clean and dry before starting to prevent any fat or moisture from interfering with the egg whites.

- Whip the egg whites to stiff peaks for the perfect meringue texture.

- Fold the dry ingredients gently to retain as much air as possible in the meringue.

- Use a piping bag to create uniform and attractive meringue kisses.

- Bake meringues at a low temperature to ensure they dry out without browning too much.

- Let the meringues cool in the oven with the door slightly open to prevent cracks.

Nutrition per serving

4 Servings
Calories 330kcal
Protein 10g
Carbohydrates 70g
Fiber 7g
Sugar 60g
Fat 22g

Chocolate hazelnut meringue kisses