Light, delicate, and filled with chocolate goodness, these little treats are a lovely combination of crisp hazelnut meringue and smooth chocolate cream. Two small meringue kisses are joined together with a rich chocolate filling, creating an elegant bite-sized dessert. They are perfect for holiday celebrations, afternoon coffee, or whenever you want something sweet and a little special.
Ingredients
For the hazelnut meringues:
- 2 large egg whites
- 3 tablespoons plus 1 teaspoon granulated sugar
- ¾ cup finely ground hazelnuts
For the chocolate cream:
- 3½ ounces dark cooking chocolate
- 3 tablespoons plus 1 teaspoon heavy cream
- 2 teaspoons unsalted butter
- 1 tablespoon cognac (optional; mentioned in the original preparation instructions)
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Beat the egg whites until stiff peaks form. Gradually add the sugar, continuing to beat until the mixture becomes smooth, glossy, and firm.
- Gently fold in the ground hazelnuts until evenly incorporated.
- Transfer the mixture to a piping bag and pipe small meringue kisses onto the prepared baking sheet, leaving a little space between them.
- Bake for approximately 5 minutes, as in the original recipe. Watch them carefully, since they can brown quickly at this temperature. Remove from the oven and allow them to cool.
- Meanwhile, gently heat the heavy cream in a small saucepan. Add the chopped chocolate and stir until melted and smooth.
- Stir in the butter and cognac, if using, until the chocolate mixture is silky and well combined.
- Allow the chocolate cream to cool slightly, then refrigerate for approximately 30 minutes, until it has thickened.
- Beat the chilled chocolate cream briefly with a mixer until fluffy and spreadable.
- Spread or pipe a little chocolate cream onto the flat side of one meringue and gently sandwich it with another.
- Refrigerate the finished cookies until ready to serve.
Storage
Keep the Confetti Kisses in an airtight container in the refrigerator. They are best served chilled. For the nicest texture, enjoy them within a few days.
