(at time of publication)
- 3 egg whites
- ¾ cup castor sugar
- ½ cup hazelnut meal
- 1 tablespoon cocoa powder
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1 Preheat oven to 120°C. Line a large baking tray with baking paper. Place egg whites in a large mixing bowl and use an electric mixer to whisk into soft peaks, slowly adding castor sugar and beating for 1 more minute or until peaks are stiff, smooth and glossy. Fold in hazelnut meal then fold in cocoa lightly to create a colour swirl.
2 Use a teaspoon to place dollops of biscuit mixture on prepared baking tray (using 2 teaspoonfuls per biscuit). Leave at least 1cm between dollops.
3 Place baking tray in oven and bake for 25-30 minutes or until biscuits are crisp. You should be able to lift biscuits from baking tray in one piece. Leave biscuits to cool in oven, leaving door ajar.
4 Allow biscuits to cool before serving.
Make it gluten free: Check cocoa is gluten free.
These meringues are suitable to freeze.
Nutrition Info (per serve)
Total fat 1g
–Saturated fat 0g
Dietary fibre 0g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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