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07 May

Chocolate Nutella Meringue Kisses

chocolate nutella meringues

Did you know that chocolate meringues are low in fat? They also can be easily converted into a sugar-free treat perfect for those on a low sugar lifestyle or concerned about refined sugars. They are also an exceptional gluten-free treat (even with the Nutella)!

Chocolate Nutella meringues are the perfect combination of sweet and crunchy, with a touch of creamy hazelnut deliciousness! What really sets these meringues apart from the store bought version is the addition of Bourbon Vanilla beans from Beanilla. Bourbon vanilla has a traditional flavor, and is the most popular type of vanilla. Bourbon vanilla from Papua New Guinea (PNG) comes from the fruit of an orchid variety called Vanilla Planifolia, and is rich in the natural organic compound called vanillin. Bourbon beans have a creamy, sweet, smooth and mellow flavor that enhances this recipe perfectly. This light and nutty treat is a wonderful addition to lunchboxes or as a quick pick-me-up during the day.

Enjoy!

Chocolate Nutella Meringue Kisses

Yields 9-10 meringue sandwiches

Ingredients:

  • 3 egg whites  (room temperature)
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1 Bourbon vanilla bean split and scraped (Madagascar or PNG Variety)
  • 4 tablespoons unsweetened dark cocoa powder, sifted
  • 1/4 cup Nutella

Directions:

Preheat oven to 200 degrees F.
In a large bowl with an electric mixer beat the egg whites until frothy. Add the cream of tartar and sugar a little at a time. Beat until the egg whites are stiff and shiny and the sugar cannot be felt in the whites. Beat in the vanilla bean scrapings, reduce speed to low and add cocoa until combined.

With a spatula, put the egg white mixture into a pastry bag (no tip needed). Pipe 2-inch meringue kisses on a parchment paper lined baking sheet, at least 2 inches apart. Bake on the middle rack of oven for 2 hours. Turn off oven and leave the meringues in the oven for at least 2 more hours or until they are completely dry.

Using a small offset spatula spread about a teaspoon of Nutella onto the bottom of one meringue, take a second meringue and sandwich the two together.

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This post was posted in Baking Recipes, Chocolate, Cookies

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