Chocolate-Hazelnut Meringues

Gluten Free
Dairy Free
Low Fod Map
Chocolate-Hazelnut Meringues
45 min.
12
137kcal

Suggestions

Indulge in the delightful fusion of chocolate and hazelnut with these delectable Chocolate-Hazelnut Meringues! These gluten-free, dairy-free, and low FODMAP treats are perfect for those with dietary restrictions or simply looking to enjoy a delicious, guilt-free dessert. With a prep time of just 45 minutes and serving 12, these meringues are ideal as a side dish or a sweet ending to any meal.

Crafted with a blend of brown sugar, granulated sugar, and egg whites, these meringues boast a light, airy texture that melts in your mouth. The addition of toasted, finely chopped hazelnuts and semisweet chocolate adds a rich, nutty flavor and a luxurious chocolate coating, making these meringues a true delight for the senses.

To make these heavenly treats, you'll need just a handful of simple ingredients and some basic equipment found in most kitchens. In no time at all, you'll be savoring these scrumptious meringues, all while adhering to your dietary needs. Whether you're hosting a dinner party or simply craving a sweet treat, these Chocolate-Hazelnut Meringues are sure to impress and satisfy your cravings. So why wait? Dive into the world of chocolate and hazelnut bliss and bake up a batch today!

Ingredients

  • 0.5 cup brown sugar packed
  • 0.5 teaspoon cream of tartar 
  • large egg whites 
  • 0.5 cup granulated sugar 
  • 0.3 cup hazelnuts whole toasted finely chopped
  • 0.1 teaspoon salt 
  • ounces bittersweet chocolate 
  • teaspoon vanilla extract 

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • blender
  • microwave

Directions

  1. Preheat oven to 25
  2. Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
  3. Add cream of tartar and salt, beating until soft peaks form. Gradually add sugars, 1 tablespoon at a time, beating until stiff peaks form.
  4. Add vanilla; beat 1 minute.
  5. Cover two baking sheets with parchment paper. Spoon 24 (2-inch-round) mounds onto prepared baking sheets.
  6. Place in oven; bake at 250 for 1 hour or until dry to touch, rotating pans halfway through cooking. (Meringues are done when surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off. Cool meringues in oven 1 hour.
  7. Remove from oven; carefully remove meringues from paper.
  8. Place chocolate in a medium glass bowl. Microwave at HIGH 1 minute or until almost melted, stirring until smooth. Dip side of each meringue in melted chocolate and chopped hazelnuts.

Nutrition Facts

Calories137kcal
Protein6.98%
Fat30.8%
Carbs62.22%

Properties

Glycemic Index
7.09
Glycemic Load
5.85
Inflammation Score
-1
Nutrition Score
2.8582608771065%

Flavonoids

Cyanidin
0.22mg
Catechin
0.04mg
Epigallocatechin
0.09mg
Epicatechin
0.01mg
Epigallocatechin 3-gallate
0.04mg

Nutrients percent of daily need

Calories:137.32kcal
6.87%
Fat:4.79g
7.37%
Saturated Fat:1.71g
10.69%
Carbohydrates:21.78g
7.26%
Net Carbohydrates:20.89g
7.6%
Sugar:20.09g
22.33%
Cholesterol:0.43mg
0.14%
Sodium:50.5mg
2.2%
Alcohol:0.11g
100%
Alcohol %:0.34%
100%
Caffeine:6.1mg
2.03%
Protein:2.44g
4.89%
Manganese:0.31mg
15.43%
Copper:0.15mg
7.72%
Selenium:3.59µg
5.12%
Magnesium:20.29mg
5.07%
Vitamin B2:0.07mg
4.09%
Iron:0.69mg
3.83%
Vitamin E:0.54mg
3.61%
Fiber:0.89g
3.56%
Potassium:118.75mg
3.39%
Phosphorus:30.55mg
3.05%
Zinc:0.28mg
1.85%
Calcium:16.91mg
1.69%
Vitamin B1:0.02mg
1.62%
Vitamin B6:0.03mg
1.29%
Folate:4.41µg
1.1%
Source:My Recipes