Meringue Kiss Cookies with Nutella
These little meringue kisses are just like what Il Sogno served at brunch. Sweet, crisp and held together with a small dollop of Nutella. They are perfect! Dan had been asking me to make these ever since Il Sogno closed. He absolutely loved these cookies that were served with French press coffee. Now, you can make your own!
Important note: I made these meringue kisses on a day with low humidity and it still took me 2 hours to bake them. The secret to knowing when the meringue is done is if they come off the parchment cleanly and are crisp when sampled.
This recipe makes about 100 meringue kisses, so if you’d like to make less, cut the recipe in half!
INGREDIENTS:
5 egg whites
1 cup granulated sugar
DIRECTIONS:
Put 1 cup of granulated sugar in a food processor and pulse until the sugar looks like fine sand;
Pre-heat oven to 200 degrees Fahrenheit and line 2 cookie sheets with parchment paper;
In a stand mixer fitted with the whisk, start by beating the egg whites on low and then increase to high speed. Stop mixer when the egg whites create stiff peaks;
Add sugar slowly, one teaspoon at a time, while continuing to run the mixer. Make sure that the mixture is stiff after each addition of sugar;
Continue to whisk on high speed until the mixture is smooth, stiff and glossy. Continue to whisk for at least 5-10 minutes after the sugar has been incorporated;
Place mixture in a pastry bag with desired tip and pipe out kisses onto the prepared cookie sheet;
Bake for approximately 2 hours or until the meringue kisses come off the parchment paper cleanly and without sticking. Then turn off the oven, place the handle of a wooden spoon in the door of the oven (to leave a small opening) and leave the meringue in until the oven is completely cool; and
Place a small dollop of Nutella on the flat base of one kiss and sandwich with a second meringue kiss. Serve or store in an airtight container.