Crunchy and 'reminiscent of meringue' — but more forgiving!
Feel free to swap another variety of nuts for the hazelnuts. Seneviratne said toasted walnuts or pistachios, or a mix of different kinds, would be delicious in this recipe.Bake Smart: Sweets and Secrets from My Oven to YoursThe word “croquant” means crisp or crunchy in French. While these egg white-based cookies are reminiscent of meringue, croquant cookies don’t rely on whipped egg whites. Instead, all the ingredients are simply combined.
Note: Hazelnuts have a bitter papery skin that should be removed before using. Toast the nuts on a baking sheet at 350 F until the skins have started to separate from them, about 10 minutes. Immediately transfer the warm nuts to a dish towel, wrap them up into a pouch, and rub them around to remove most of the skins. It’s OK if the nuts aren’t completely clean.1¼ cups toasted and skinned hazelnuts, coarsely chopped1½ tsp pure vanilla extractPreheat the oven to 375 F.
In a large bowl, stir together the egg whites and granulated sugar until creamy. Stir in the hazelnuts, flour, chocolate, vanilla, and salt. Scoop about half the batter by 1-teaspoon scoops and place the scoops about 2 inches apart on one of the prepared baking sheets. From life's little projects to its big questions; the latest in food, style, relationships, work and money, home, wellness, pets and travel delivered directly to your inbox each week.Ignore this field. If any data is entered for this field, you will not be subscribed to this newsletter.
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